These grilled fish tacos deliver a perfect balance of smoky, fresh, and tangy flavors. Firm white fish fillets are brushed with oil and grilled until just opaque, then flaked into warm corn tortillas. The star of the dish is the homemade green salsa, made by charring tomatillos, onions, and jalape&# 195;±os directly on the grill before blending them into a smooth, zesty sauce. A quick-pickled red cabbage slaw adds a crunchy, acidic contrast that cuts through the richness of the fish. This recipe is ideal for summer barbecues or weeknight dinners. ItâÂÂs light, vibrant, and packed with fresh ingredients that bring the authentic taste of Baja California to your backyard grill. Serve with lime wedges and a dollop of sour cream for the full experience.
Grilled Fish Tacos With Green Salsa
Description
These grilled fish tacos deliver a perfect balance of smoky, fresh, and tangy flavors. Firm white fish fillets are brushed with oil and grilled until just opaque, then flaked into warm corn tortillas. The star of the dish is the homemade green salsa, made by charring tomatillos, onions, and jalape&# 195;±os directly on the grill before blending them into a smooth, zesty sauce. A quick-pickled red cabbage slaw adds a crunchy, acidic contrast that cuts through the richness of the fish. This recipe is ideal for summer barbecues or weeknight dinners. ItâÂÂs light, vibrant, and packed with fresh ingredients that bring the authentic taste of Baja California to your backyard grill. Serve with lime wedges and a dollop of sour cream for the full experience.Ingredients
Directions
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Combine finely shredded cabbage with 1/4 cup white distilled vinegar and 3 tablespoons water.
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Season the cabbage mixture with salt and pepper to taste, cover, and refrigerate to chill.
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Remove papery husks from tomatillos and rinse them thoroughly under cold water.
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Thread the rinsed tomatillos onto skewers for easy handling on the grill.
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Brush onion slices lightly with half of the salad oil.
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Rinse fish fillets and pat them dry with paper towels.
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Brush the fish fillets with the remaining salad oil.
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Place tomatillos, oiled onion slices, and whole jalapeño chilies on a preheated grill over high heat.
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Grill the vegetables, turning occasionally, until charred and browned, about 8-10 minutes.
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Remove vegetables from the grill and set aside to cool.
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Place the oiled fish fillets on the grill over medium-high heat.
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Cook the fish, turning once, until opaque but still moist in the thickest part, about 10-14 minutes total.
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Remove the stems and seeds from the grilled chilies (remove seeds for less heat).
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In a blender or food processor, combine the cooled tomatillos, chilies, lime juice, 1/4 cup cilantro leaves, and garlic.
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Blend the salsa ingredients until smooth.
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Finely chop the grilled onion slices.
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Fold the chopped onion into the blended salsa and season with salt and pepper to taste.
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Warm the corn or flour tortillas on the grill or in a skillet.
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Flake the grilled fish into chunks.
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Assemble tacos by filling each warm tortilla with a spoonful of cabbage relish, fish chunks, green salsa, and a dollop of sour cream.
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Squeeze fresh lime juice over the tacos and season with additional salt and pepper if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 42.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8.4mg1%
- Total Carbohydrate 9.7g4%
- Dietary Fiber 4.2g17%
- Sugars 5.0g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If tomatillos are unavailable, substitute small Roma tomatoes and add extra lime juice to compensate for the tartness.
Look for tomatillos with tight papery husks in supermarkets or Latino grocery stores.
For less spicy salsa, remove all seeds and white membranes from the jalapeños before blending.
The cabbage slaw can be prepared up to a day in advance to allow the flavors to meld.
Serve immediately with lime wedges on the side for an extra burst of citrus.
