Easy and Healthy Grilled Fish Tacos
An easy and healthy recipe for grilled fish tacos topped with a grilled corn slaw and creamy avocado sauce. Comes with wine pairing recommendations.
Servings 6 -8 tacos
Ingredients
For the Marinade:
- 1 lb thick white fish (cod, mahi mahi, or halibut)
- 2 cloves garlic, smashed and finely diced
- 2 tablespoons shallots, diced (about 1/2 medium sized shallot)
- 1 teaspoon jalapeño, finely diced, about ¼ medium jalapeño (save the rest for the coleslaw)
- 1 tablespoon cilantro, chopped (you will use more cilantro in the cream sauce and to top the tacos)
- The juice of one Meyer lemon (about one quarter cup)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Fresh ground pepper just a couple twists
- pinch of cayenne
For the Grilled Corn Slaw:
- 1 ear of corn, grilled (can use warmed up frozen corn if you don't have any fresh in season)
- 2 cups red cabbage, thinly sliced
- ¼ cup shallots, chopped (4 tablespoons, or approx 1 medium shallot)
- 1 tablespoon jalapeño, finely diced (about ½ medium jalapeño)
- 1 tablespoon fresh squeezed lime juice, approximately ½ a lime (save the other half for the Avocado Cream Sauce)
- salt and pepper, to taste
For the Avocado Cream Sauce:
- ½ avocado (save the other half for topping the tacos)
- ½ cup thick Greek yogurt (could also use sour cream or Crème fraîche)
- The juice of ½ a lime + more for preferred flavor
- ¼ cup cilantro
- 1 tablespoon extra virgin olive oil
- ½ tablespoon red wine vinegar
- A couple dashes of hot sauce (optional)
For the Tacos:
- 6-8 corn tortillas
- Optional Toppings: avocado slices, Cotija cheese, lime wedges, more cilantro
Instructions
For the Marinade:
- Place the fish and all marinade ingredients in a large bowl (or large freezer bag). Place in refrigerator for 30-60 minutes.
To Grill the Fish and Corn:
- On a charcoal grill preheat coal and then set for direct cooking.
- Add ears of corn over direct heat, turning quarter turn every few minutes. You are looking for a charred exterior but not burnt. If the heat is too hot, then move to indirect to soften corn, and then finish over direct heat, turning the corn frequently. When done, allow to cool enough to handle, then remove the corn kernels (and save for the coleslaw).
- Remove fish from marinade and discard the marinade while corn is cooking.
- Over the direct heat, along side the corn, cook the fish for approximately 5 minutes on one side, or until you can pull the fish away from the grill without it sticking to the grill grates.
- Flip the fish to other side and cook for another 3 – 5 minutes, then remove.
- You'll know the fish is done when the fish is white all the way through but still moist.
For the Cole Slaw:
- Toss all coleslaw ingredients (including the grilled corn) together in a large bowl. Taste and adjust flavors to your preference.
For the Avocado Cream Sauce:
- Place all ingredients (except hot sauce) into a food processor. Pulse until well combined and creamy. Taste and adjust flavors. Add a couple dashes of hot sauce if you feel so inclined!
To Assemble the Tacos:
- Heat up a corn tortilla. Layer the taco with about 1 tablespoon of the Avocado Cream Sauce, grilled fish, coleslaw, top with more cream sauce, and add preferred toppings (avocado slices, Cotija cheese, squeeze of lime, more cilantro).
Notes
Quick note on the Avocado Cream Sauce: The consistency of this sauce should be thick, like a pureed guacamole. If you prefer a thinner or more runny sauce then you can add more lime juice, red wine vinegar, a tablespoon of olive oil, or even a bit of water (just a teaspoon at a time). I like it thick though. It also makes for a great dipping sauce for chips. Yum!