| Level: | Easy |
| Total: | 3 hr 5 min |
| Active: | 30 min |
| Yield: | 12 tacos |
Ingredients
- 2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed
- One 12-ounce bottle Mexican or pilsner beer
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- Zest of 1 lime plus juice of 2 limes
- 3 tablespoons canola oil
- 12 corn tortillas
- Carlsbad Cream, recipe follows
- 4 cups shredded napa or green cabbage
- Pickled Red Onions, recipe follows
- Lime wedges, for serving
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1 lime, zested
- 1 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 red onion, thinly sliced
Instructions
- Place the fish in a resealable bag or container. Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl. Give it a good stir and pour it over the fish. Marinate the fish for 30 minutes in the refrigerator.
- Preheat a grill or grill pan over medium-high heat.
- Take the fish out of the marinade and pat dry completely. Brush the fish with the oil and grill until browned, 3 to 4 minutes per side. Transfer to a plate, cover with foil and let rest for 5 minute. Slice each fillet into slices.
- Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.
- Spread some of the Carlsbad Cream onto the warmed tortillas. Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions. Serve with lime wedges on the side.
- Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir. Cover and refrigerate until ready to use.
- Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved. Add the oregano and onions, cover and allow to rest for 2 hours. Store in a jar or resealable glass container in the refrigerator for up to a month.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 282 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 57 mg |
| Sodium | 544 mg |
Reviews
This is such a good recipe. The pickled onions are fantastic. The only change I will make in the future will be to add cumin and garlic powder to the Carlsbad Cream. And we used flour tortillas instead of corn…just a personal preference.
These are fantastic! Very easy to make and packed with delicious flavor! They were a hit will my family and I have made them several times. Thanks for the awesome meal! It is now one of our favorites.
I made this last night for dinner and it was a hit! I have never attempted to make fish tacos before. My husband orders them at restaurants and always enjoys them. After watching you make them on TV, I was certain I could make them too! They came out perfect! All of the flavors came together perfectly. This recipe is a keeper!