Tasty grilled fish tacos with a spicy sauce

With the warmer weather, it’s the perfect opportunity to get the barbecue griller out. I’m always a little apprehensive about using the barbecue for fish, but this was pretty easy and the fish held together nicely. I strongly recommend using cod (it’s very common) for this recipe for that reason — it holds together nicely. It has a mild flavour, so even if you’re not a keen pescatarian, you’ll still enjoy this meal.

The seasoning for the fish tacos is pretty straightforward. You’ll need cumin, garlic powder, black pepper, paprika (smoked or sweet) and some chili powder. If you get yourself some fajita mix, it’ll do the same job.

These grilled fish tacos are a delicious and healthy dinner idea. You can use this recipe for weeknight eating, or for when you have some entertaining to do.

Makes 8.

Ingredients

FOR THE TACOS

• 500g cod fillets
• 1 tbsp olive oil
• 2 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

FOR THE SAUCE

• 1 tbsp lime juice plus zest of 1/2 lime
• 1/2 cup sour cream (you can substitute with 1/4 cup Greek yoghurt)
• 1 tsp hot sauce (more if you like the taste)
• 1/4 tsp garlic powder
• 1/4 tsp sea salt

FOR THE COLESLAW

• 3 cups shredded red cabbage (or a mix of red and green cabbage)
• 1 shredded or grated carrot (optional)
• 1 green onion
• 2 1/2 tbsp lime juice
• 1/4 tsp each celery salt and sea salt

• 8 corn tortillas

Method

1. Preheat a grill to medium-high heat 190-220C. Bring the fish to room temperature as the grill preheats.
2. Mix cumin, chili powder, paprika, garlic powder and black pepper together. Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the salt. Then cover it with the homemade seasoning on all sides.
3. Grill the fish over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2-4 minutes, until the internal temperature is 55C (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.
4. Make the fish sauce. Zest the lime, then juice it. Mix lime juice and zest with sour cream, hot sauce, garlic powder and salt. (This can be stored in the fridge for up to 2 weeks).
5. Meanwhile, thinly slice the cabbage. Shred or grate the carrot. Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon (this strains out any moisture the slaw creates as it sits).
6. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
7. Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce.