Merediths Grilled Fish Tacos Recipe

Name: Merediths Grilled Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground ancho chile powder; 1/2 teaspoon ground cumin; 3 cloves garlic, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 3 pounds firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod); 2 dozen 6-inch com tortillas; 2 1/2 cups shredded green cabbage; 2 1/2 cups shredded red cabbage; Lime-Cilantro Sour Cream Sauce(see below); Meredith Deedss Pico de Gallo; 4 limes, quartered; 1 cup sour cream; 1/2 cup mayonnaise; 3 tablespoons, minced fresh cilantro; Grated zest of 1 lime; 1 tablespoon fresh lime juice

Servings: persons

2 teaspoons ground ancho chile powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 pounds firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
2 dozen 6-inch com tortillas
2 1/2 cups shredded green cabbage
2 1/2 cups shredded red cabbage
Lime-Cilantro Sour Cream Sauce(see below)
Meredith Deedss Pico de Gallo
4 limes, quartered
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons, minced fresh cilantro
Grated zest of 1 lime
1 tablespoon fresh lime juice

1
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix.
2
Add the oil and whisk until a loose paste is formed.
3
Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
4
Light a charcoal fire or preheat your gas grill on high.
5
Oil the grills cooking surface.
6
Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.
7
Grill the fish until just cooked through, 3 to 4 minutes per side.
8
Transfer to a cutting board and coarsely chop.
9
Divide the tortillas into 2 stacks and wrap each in aluminum foil.
10
Place on the grill until heated through, about 5 minutes.
11
In a large bowl, combine the green and red cabbage.
12
To assemble the tortillas, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage.
13
Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
14
Lime-Cilantro Sour Cream Sauce:
15
Use this sauce in place of tartar sauce or cocktail sauce with other grilled fish, scallops, or shrimp.
16
Combine all ingredients in a 2-cup measuring cup and whisk until smooth.
17
Refrigerate up to 4 hours until ready to use.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons ground ancho chile powder, 1/2 teaspoon ground cumin, 3 cloves garlic, minced, 1/2 teaspoon kosher salt, and more.

Yes, Merediths Grilled Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Merediths Grilled Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions