Just had the revelation that I haven’t shared (or made these lately) my simple and DELISH recipe for fish tacos. These will rock you.
Fab fish tacos a la M Delish Boutique. Use fresh everything! But if you cannot, nobody will judge you. At times, I use a couple of short cuts in my tacos because I am lucky enough to live near a Trader Joe’s.
Here’s what I use from Trader Joe’s for shortcut style execution:
- Shredded Cabbage
- Fresh Salsa (Pico de Gallo-ish)
- Frozen Cod Pieces (These are cheaper than the fillets, but they’re frozen, so if you want fresh fish adjust your shopping list)
Yes, I said Cod Pieces.
Cod is a great option for these, but you can go with talapia or mahi mahi or even go more hefty with some tuna steaks or swordfish. Don’t be afraid of your local fish counter! Use what is in season, fresh, local and gorgeous!
Okay so here we go:
The Marinade: Mix together the following ingredients and then rub them on the fish, covering all surfaces. Allow this to sit in the fridge for around 4 hours, although at least 2 hours should do.
- 1/4 cup olive oil
- 1 & 1/2 teaspoon chile powder
- 1 teaspoon cumin
- 1 or 2 tablespoons of miced garlic, depending on your preference
- Pinch of salt
- 1/4 teaspoon pepper
The Sauce: Make this when you make the marinade so that it can sit for awhile and the flavors combine. Combine all ingredients and mix well.
- 1 & 1/2 cup plain greek yogurt (you can replace some of this with mayo and/or sour cream)
- 1/2 cup minced cilantro
- juice & zest from 1 large or two small limes
I am a charcoal griller, but we’re all individuals, and there are seasons, and so on. But I digress. Cook your fish pieces for 7-10 minutes (till they’re flaky and white, not translucent). After cooking, chop the fish up. I mean…have I even mentioned that these are awesome with shrimp? Seriously good with shrimp.
While the fish is cooking, place corn tortillas wrapped in foil on the grill, or in the oven to warm them up.
Assemble the tacos layered as follows:
- Yogurt Sauce
- Hot Sauce of your choice such as Tapatio or Cholula. My favorite is Chipotle Cholula.
- Lime wedges to squeeze over the top, before folding
There you have it! If you choose to make these, please feel free to take photos and leave your feedback below, including any twists you tried.
I hope you enjoy this recipe!
2 Comments Add yours
So, we tried thes last night…absolutely awesome!!! Super easy, and super delicious!! Used fresh cod and grilled it. It was just enough flavor and adding the cabbage gave it an extra crunchy that was awesome! The yogurt dressing had the right tang and left you with plenty left over. The simplicity of this dish along with the tastiness makes it a new favorite of ours!!