I love food. I've been cooking for my family, and in restaurants, for most of my life, and I love how food brings the world together.
Fish tacos are fast, delicious, and easy to make. There is an art to making them, though, which I believe has to do with paying attention to the details. There are several details that I think are critical, which I explain in the recipe instructions below.
This recipe works with just about any kind of white fish you can get your hands on, as long as the fish is fresh. A simple smell test usually works, and if it smells fishy, don’t use it!
I've been making this recipe for my family for years now, and with these easy tips, you can start making your own famously delicious fish tacos tonight.
Read More From Delishably
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Serves one adult
- 1 fillet white fish
- 2 corn tortillas
- 1 cup red cabbage, chopped
- 1/4 cup mayonaise
- 1/4 cup sour cream
- 1/2 lime
- 1/2 bunch cilantro
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup diced tomato
- First, fire up the grill and let it get nice and hot. First important detail: Start with a hot grill and finish with low-to-medium heat for a tender and savory fillet that only a flame grill can offer. Prepare the fish while the grill is heating up by covering it in lime juice, then sprinkling it with salt, pepper, and a light covering of cumin. Grease the grill so the fish doesn't stick to it, and lay each fillet across the bars of the hot grill. Now turn the heat directly below the fillets down to medium, close the lid, and leave them where they are for about 8 minutes.
- While the fillets are cooking, it's time to prepare the ingredients for the tacos. Start by putting 1/4 cup sour cream and 1/4 cup mayonnaise into a large mixing bowl. Add the juice from one half of a lime, 1 cup of chopped cabbage, and ¼ bunch lightly chopped cilantro. Add 1 tsp of cumin, ½ tsp of salt, ½ tsp pepper, and ½ cup of diced tomatoes and mix all ingredients evenly. Set aside until it's time to serve.
- Now it’s time to gently flip the fish fillets. Next important detail: They need to cook until they are slightly browned on each side and reach an internal cooking temperature of 145 degrees. This slight browning adds an unmistakable flavor profile that defines the tasty finish of the taco and, in my opinion, the most important detail to a tasty fish taco. I prefer to put the tortillas on the grill at this time. This is another minor detail that adds a distinct flavor that your guests will never forget.
- Now it’s time to serve. Simply put a small amount of mix on each tortilla, flake the fish into small parts with a fork, and put on top of the mix. Now add the tomatoes, drizzle some lime juice over the top, and serve.
There are many variations to this recipe that I’ve come up with over the years, and I’m sure you will too, now that you see how easy they are to make. Remember, attention to the small details is the true art of the fish taco. Things like starting with the hot grill, browning the fish on both sides, and warming the tortillas on the grill all add flavor and character that will make your tacos legendary. I am sure your friends and family will think so, too.
I’d love to hear about your modifications and how your family loves theirs.
© 2018 Michael Rains