Grilled Fish Tacos
I apologize for my food styling skills. I don’t have them, unless I really take a lot of time and focus all my effort. And even then, I think I probably get a B-. I blame my fatal combination of a lack of artistic ability with my inherent desire to eat whatever I cook immediately. I can’t wait, I’m sorry.
Anyway, I could eat fish tacos every day of my life. I love them – grilled, fried, blackened, hard shells, soft shells, corn shells….
But grilled (or pan seared) is my favorite, on a corn tortilla, with a smoky flavored sauce. Or slaw. Here, I made an ancho chile sauce, then mixed it with shredded cabbage to make a perfectly flavored crunchy slaw. I kept some of the sauce separate on one taco, and used slaw on the other.
- 2 Tilapia fillets, grilled or pan seared
- 4 corn tortillas
- Ancho chile sauce/slaw (recipe below)
Recipe for Ancho Chile Sauce/Slaw
- 1 cup light mayo
- 1/2 cup light sour cream
- 3 teaspoons Ancho Chile powder
- 2-3 tablespoons Adobo sauce (from the chipotles in adobo sauce jar)
- 1 tablespoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 3-4 tablespoons milk
- Shredded cabbage for slaw (optional)
Start by making the slaw, if you’re going for it. Slaw is best served several hours after mixing. Make the sauce by mixing together the mayo, sour cream, spices, adobo sauce (just the sauce – not the chipotles), sugar, and milk. In a separate bowl, mix together about 6 cups shredded cabbage and about 3/4 cup of the sauce. Use the remaining sauce for serving. Refrigerate.
Grill or pan sear the tilapia. Drizzle with oil, sprinkle with S&P, and grill for about 8-10 minutes. I actually usually use a nonstick skillet or grill pan (rather than straight up grill), because tilapia breaks apart so easily. Heat your corn tortillas in a skillet or over a gas flame, and top with fish, slaw or sauce, and your salsa of choice.