For a while there, I made fish tacos more than any other meal. That might only be once a month or so, but for this household, once a month is considered heavy rotation. Unsurprisingly, with that much iteration, the original recipe has gone through some modifications.
In fact, I now have two versions that I alternate between, an easy weeknight version cooked on the stove, plus a smokier grilled option using a firmer fish. The indoor recipe is similar to the original, except now I like to combine all of the toppings – cabbage, red onion, yogurt-based cilantro-lime sauce – into one slaw before building the tacos, which distributes the flavors better along with taming the onion’s bite and weighing down the cabbage – so you can fit more of it into each taco. The other important tweak is a squeeze of lime juice after the fish cooks, which refreshes the flavor of the marinade.
When I have more time, I’ll (have Dave) heat the grill, and we’ll cook the fish outside. I like thin tilapia filets for cooking on the stovetop, but something firmer, like halibut, is required for the grill. And if the grill is already hot, I’m definitely going toast the tortillas on there, and I might consider grilling the onions as well.
Sadly, I don’t make fish tacos as often anymore, because I realized that the tilapia available in my town isn’t sustainably produced. Halibut, my favorite variety for grilling, isn’t sold at all here, so I only get to make that when I buy it in the Big City. But, catfish is readily available here, and it seems like it would make excellent tacos. I’ll have to test that out with one – or both – of my new and improved fish taco recipes.
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(Grilled or Pan-Seared) Fish Tacos with Cilantro Lime Slaw
¼ cup lime juice (from 3-4 limes)
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon ground cumin
2 cloves garlic, peeled and smashed
¼ cup minced cilantro, stems and leaves
6 (4 to 5-ounce) tilapia filets if pan-searing; 4 (6-ounce) halibut filets if grilling
2 tablespoons lime juice (from 1-2 limes)
½ small red onion, quartered lengthwise and thinly sliced
¼ teaspoon table salt
⅛ teaspoon ground black pepper
¾ cup Greek yogurt (or a mixture of yogurt and mayonnaise)
¼ cup minced cilantro
½ cabbage, cut into quarters, cored, and sliced thin
For the tacos:
1 tablespoon olive oil (if pan-searing)
1 tablespoon lime juice
8 (5-inch) flour tortillas
other possible toppings: green chile, avocados, cheese, salsa
1. In a medium bowl, combine all of the marinade ingredients, including the fish. Refrigerate 15 minutes.
2. Meanwhile, make the slaw by combining the 2 tablespoons lime juice, red onion, ¼ teaspoon salt, pepper, and yogurt in a large bowl. Add the ¼ cup cilantro and cabbage, folding to evenly coat.
3. To pan-sear the fish: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the fish and cook, without moving, until browned, about 3 minutes. Flip the fish and continue to cook until evenly flaky, an additional 2-3 minutes. To grill the fish: Heat a grill to medium-high. Oil the grill grate; grill the fish for about 8 minutes, turning once halfway through cooking.
4. Using two spoons, shred the fish into bite-size pieces. Pour the remaining lime juice over the fish; toss to combine. Build the tacos by layering fish, slaw, and desired toppings on tortillas.