Jun 04, 2014, Updated Sep 04, 2024 I don’t play fast and loose with the words “favourite food”, but fish tacos – done right – are definitely a contender. Done right doesn’t mean difficult or time consuming – in fact, it’s quite the opposite. My dream taco (what, you don’t dream about tacos?) is just a well-seasoned filet of flakey fish (read: not overcooked), with something crunchy, something creamy, and a good balance of fiery and tangy. In this recipe, my something crunchy is shredded cabbage slaw (or simply cabbage tossed with lime juice, cilantro and salt) and my something creamy is a lime crema (made with sour cream, mayo, and the juice and zest of a lime). Wrap it up with my homemade corn tortilla recipe (or here’s my go-to easy fresh flour tortilla recipe). It comes together in 15 minutes, and makes a deeeeelicious, healthy, fresh weeknight meal. I did my fish on a grill pan indoors – just because I felt like hanging out in the kitchen with my friend Clarice who was visiting – but by all means fire up the grill outside. Just grease the grates really well (I rub a wadded up piece of paper towel dipped in oil onto the hot grill using tongs), flip carefully, and keep a close watch so you don’t overcook it. I turn it over when the top edges of the fillet have turned opaque and cook until it is flakey at the edges and just a teensy weensy bit translucent in the centre, as the residual heat will finish off the cooking after it’s removed from the pan. Feel free to sub in any other white fish or salmon! Very versatile. If you love fish tacos as much as I do, you must also try my Baja Fish Taco recipe next (the Baja Sauce is to die for)! Or head over here for amazing Chicken Tacos.
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