Citrusy Grilled Fish Tacos

Name: Citrusy Grilled Fish Tacos
Yield: 4-6 servings
Ingredients: 2 lbs cod filets; 1/4 extra virgin olive oil; 2 tablespoons distilled white vinegar; 2 tablespoons fresh lime juice; 2 teaspoons fresh lime zest; 1 1/2 teaspoons honey; 1 1/2 tablespoons Green Chile Lime Citrus Rub; 2 cloves garlic, minced; 2 tablespoons hot sauce; DRESSING :; 8 ounces light sour cream; 2 tablespoons fresh lime juice; 2 teaspoons fresh lime zest; 1/2 teaspoon Green Chile Lime Citrus Rub; Salt and pepper to taste; TOPPINGS & EXTRAS :; 2 tablespoons mayo (for cooking fish); 1 package tortillas; 3 ripe tomatoes, seeded and diced; 1 bunch cilantro, chopped; 1 small head cabbage, shredded; 2 limes, cut in wedges; 4 radishes, cut in coins

Fresh lime, honey, and green chiles brighten grilled cod tacos with creamy lime dressing. Marinade 6-8 hrs, grill 7-9 mins. Easy weeknight meal.

Honey, lime and green chiles combine to give a fresh spin on a classic fish taco.

Yield: 4-6 servings

Marinate cod in lime, honey, green chile rub and garlic for 6 to 8 hours for bright flavor.
Preheat a hot grill, oil the grate and coat fish with a thin layer of mayo to avoid sticking; grill 7 to 9 minutes.
Serve on warmed tortillas with cabbage, tomato, cilantro and a lime-sour cream dressing.

Ingredients

2 lbs cod filets
1/4 extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons fresh lime zest
1 1/2 teaspoons honey
1 1/2 tablespoons Green Chile Lime Citrus Rub
2 cloves garlic, minced
2 tablespoons hot sauce
DRESSING :
8 ounces light sour cream
2 tablespoons fresh lime juice
2 teaspoons fresh lime zest
1/2 teaspoon Green Chile Lime Citrus Rub
Salt and pepper to taste
TOPPINGS & EXTRAS :
2 tablespoons mayo (for cooking fish)
1 package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, shredded
2 limes, cut in wedges
4 radishes, cut in coins

Preparation Instructions:

1) To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, Green Chile Lime Citrus Rub, black pepper, and hot sauce in a bowl until blended. Place the cod in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

2) To make the dressing, place the sour cream in a bowl. Stir in the lime juice, lime zest, Green Chile Lime Citrus Rub. Cover, and refrigerate until needed.

3) Preheat an outdoor grill for high heat and lightly oil the grate.

4) Remove fish from marinade, drain off any excess and discard marinade. Slather a layer of mayo on each side of the fish (This a neutral flavor and it helps to prevent the fish from sticking to the grill.) Grill fish pieces until easily flaked with a fork, turning once, about 7-9 minutes.

5) Assemble tacos by placing fish pieces in the center of warmed tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Spices

Featured in this Recipe

Frequently Asked Questions

Can I use a different fish instead of cod?

Yes. Firm white fish like halibut, mahi-mahi, or snapper work well. Tilapia also works but cooks faster. For fattier fish like salmon, reduce marinating time and watch cooking time to avoid overcooking.

How long should I marinate the fish?

The recipe recommends 6 to 8 hours in the fridge for good flavor. If you are short on time, 30 minutes to 2 hours will still add flavor. Avoid marinating delicate fish much longer than 8 hours since the acid can change the texture.

How do I keep the fish from sticking to the grill?

Preheat the grill to high and clean and oil the grate. Coat each fillet with a thin layer of mayo or brush with a high smoke point oil. Let the fish cook undisturbed until it lifts easily, then flip once.

Can I cook the fish another way if I do not have a grill?

Yes. Pan-sear over medium-high heat about 3 to 4 minutes per side. Bake at 400 F (200 C) for 10 to 12 minutes, or broil 6 to 8 minutes. Cook until fish flakes easily and reaches 145 F internal temperature.

What can I use instead of Green Chile Lime Citrus Rub?

Make a quick substitute by mixing chili powder, lime zest, salt, garlic powder, cumin and a pinch of smoked paprika. Or use a store-bought taco seasoning plus fresh lime zest to get similar flavor.

Is the mayo required when cooking the fish?

No. Mayo helps create a nonstick barrier and gives a little browning. If you prefer, brush the fish with a neutral oil like avocado or canola, or grill on lightly oiled foil or a cedar plank.

How should I store and reheat leftover fish tacos?

Store cooked fish and dressing separately in airtight containers in the fridge up to 2 days. Reheat fish gently in a low oven at 275 to 300 F for 8 to 10 minutes or flake and warm in a skillet. Warm tortillas just before serving.

How can I adjust the spice level?

Reduce or omit the hot sauce and use less of the green chile rub for milder tacos. For more heat, add extra hot sauce, sliced fresh chiles, or a spicier rub.

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