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Grilled Fish Soft Tacos with Baja Cream Sauce

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4.9 from 11 reviews

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Ingredients

Fish

  • 2 pounds white fish cut into 4 ounce portions
  • 2 tablespoon lime juice
  • 1 teaspoon cumin
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoon olive oil
  • 8–12 8” round tortillas, warmed

Fish Taco Slaw

  • 1 1/2 cups finely shredded green cabbage
  • 1 1/2 cups finely shredded red cabbage
  • 1 tablespoon lime juice
  • 2 teaspoon honey
  • 1 medium shallot, minced (about 1 heaping tablespoon)
  • 2 teaspoon minced jalapeños
  • 3 teaspoon chopped cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

Baja Cream Sauce

  • 1/2 cup mayo
  • 3/4 cup sour cream
  • 3 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1/4 cup lightly packed cilantro leaves, minced
  • 2 teaspoon sriracha sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoon adobo sauce
  • 1 teaspoon honey *optional

Additional Items

  • Sliced avocado
  • Chopped cilantro

Instructions

  1. Make the slaw by mixing all of the ingredients together in a large bowl. Marinate for at least 30 minutes but no more than 8 hours. Taste and adjust seasoning (more salt if necessary).
  2. While the slaw is marinating make the Baja cream sauce by whisking all of the ingredients together in a bowl until well blended. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).
  3. When you’re ready to eat, get your fish out. Heat oil in large grill pan or large skillet over med-high heat. Pat the fish dry and sprinkle both sides of fish with cumin, lime juice, salt and pepper.
  4. Place fish in hot oil (don’t crowd the pan do 2 batches if necessary) and cook for a couple of minutes. The edges will begin to turn white and the fish will move easily when it’s time to flip. *note the cooking time will vary based on how thick your fish is. Cook on the other side about 3 minutes. When the fish begins to flake easily remove them from the pan and place on a plate.
  5. To assemble place a warm tortilla on a plate. Place a few small slices of avocado on top. Next put a few heaping tablespoons of the fish taco slaw. On top of that gently place 4 ounces of fish. To finish it off squirt on some of the Baja cream sauce and a few pinches of chopped cilantro.

Notes

This will make more than enough Baja sauce so save it and use it on other dishes!

Find it online: https://www.thekitchenwhisperer.net/2015/03/12/grilled-fish-soft-tacos-with-baja-cream-sauce/