Everynow and then I do something fishy – Today its Fish Tacos – Grilled with Lime Cilantro Crema and Pico de Gallo.
The first time I had a fish taco was 2 years ago – relatively recently, I know. I always thought why use fish in a taco, when you can use meat? The benefit of these grilled fish tacos is that they are relatively healthy so you can eat 4 of them at a time (like I do).
I changed my mind while visiting Hawaii on a family vacation. Oh, Hawaii. Where fish that was caught earlier in the morning is served later for dinner. Those tacos were so fresh, (“How fresh were they?”) it felt like tasting the ocean… In a good way, not a wow-saltwater-is-so-salty way.
That paragraph above was not the most convincing argument to suggest that you visit Hawaii, but how much convincing do you really need if the opportunity presented itself? Answer: None. Hawaii is beautiful.
Back to these fish tacos. I am on a Mexican cuisine kick lately and I made a personal challenge to make my own pico de gallo this time around. Result? I’ll never look back. Freshly chopped tomatoes, onions, and jalapenos dressed simply with garlic, cilantro and a squeeze of lime take these tacos to a whole ‘nother level that store-bought salsa can’t. Combine the pico with well-seasoned fish, the sweet lime crema and some cabbage for crunch, and you’ll have yourself a beachside fiesta.
I know limes are crazy expensive these days. But if you make the lime crema as well, you’ll use one whole lime and trust me, you will not regret how fresh these fish tacos taste using lime. I also personally prefer grilled fish to the traditional deep-fried fish. When it comes to the fish, any firm white fish fillet will do tilapia, cod, halibut, etc.
Try to use plum or Roma tomatoes for the pico de gallo. They retain less water, which makes them ideal for chopping. If you’re like me and can’t find plum tomatoes, vine-ripened tomatoes work pretty well too, but after you chop them, drain them on a paper towel before adding to the pico de gallo.
This recipe involves a good amount of prep work AKA all the chopping. I made the pico de gallo the night before and it significantly cut the amount of time involved. Plus, you get an extra day for those pico de gallo flavors to meld and become magic.
So good, so summer. And now, I leave you with the piece de resistance: my boyfriend took control of some of the art direction for one photo for this post, so here it is. The “flames of the fireplace are supposed to evoke the heat of the tacos.” He’s so fancy.
If you make my Fish Tacos – Grilled (Lime Cilantro Crema + Pico de Gallo) Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Fish Tacos Ingredients 2 tsp chile powder Pico de Gallo Ingredients Lime Cilantro Crema Ingredients ½ cup light sour cream Pico de Gallo Instructions Lime Cilantro Crema Instructions Fish Tacos Instructions When choosing a fish fillet, any firm white fish fillet will do (tilapia, cod, halibut, etc.).
How to make Fish Tacos Grilled - Lime Cilantro Crema and Pico de Gallo
1 tsp garlic powder
½ tsp cumin
½ tsp kosher salt
½ tsp black pepper
2 tbs olive oil
1 large firm white fish fillet (tilapia, cod, snapper, etc.)
6 small flour or corn tortillas
2 cups of green cabbage, shredded
Pico de Gallo
¼ white onion, finely diced
1 garlic clove, minced
1-2 jalapeño peppers, seeded and minced (leave seeds in for more heat)
4-5 plum/Roma or 2-3 vine-ripened tomatoes, diced
¼ cup fresh cilantro, chopped (stems and leaves)
½ cup light mayonnaise
3 tbs fresh cilantro, minced
Try to use plum or Roma tomatoes for the pico de gallo. They retain less water, which makes them ideal for chopping. If you can't find plum tomatoes, vine-ripened tomatoes will work, but after you dice them, drain them on a paper towel before adding to the pico de gallo.
Try out our Fish Tacos - Grilled (Lime-Cilantro Crema + Pico de Gallo) Recipe and post your results below in the comments… Seed your jalapenos for less heat, but keep seeds and membranes in if you like spicy pico de gallo.
Fish Tacos Ingredients
2 tsp chile powder
Pico de Gallo Ingredients
Lime Cilantro Crema Ingredients
½ cup light sour cream
Pico de Gallo Instructions
Lime Cilantro Crema Instructions
Fish Tacos Instructions
When choosing a fish fillet, any firm white fish fillet will do (tilapia, cod, halibut, etc.).