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| Fish tacos from our little rooftop grill |
After visiting my sister in San Diego, we’ve been on a huge
fish taco kick. This SoCal local
favorite has been creeping onto east coast menus, which is awesome news for us
NYC folk.
We decided during an impromptu rooftop grilling session to
try our hand at making our own east coast fish tacos. The grilled variety is incredibly simple to
make and delicious.
The best part was that you can make these with just five
ingredients! Of course if you wanted to
get fancy you could add more toppings like pico de gallo, cilantro, or sliced
radishes, but the simple flavors here really worked well.
Ingredients – serves 2-4 people
2/3 lb of firm white fish (we used Trader Joe’s garlic chili seasoned
tilapia fillets)
1 package of shredded coleslaw mix
1 package of small corn tortillas
2 limes
½ cup sour cream
4 TBS of Cholula hot sauce (Cholula is good here because it has a Mexican flavor profile)
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| Just six ingredients! |
Make your sauce by
mixing the sour cream, hot sauce, and the juice of half of a lime with salt and
pepper to taste.
You could also use Mexican crema here or Greek yogurt as a replacement for the sour cream.
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| A bit of lime for brightness |
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| Cholula for spice and depth of flavor |
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| Stir and you're done with the sauce! |
Slice the other half of a lime into wedges and reserve for serving.
Next, prep the slaw mix. Add roughly two cups of the shredded mix to a bowl. My grocery store's mix is just red and green cabbage and carrots. You can shred your own cabbage too but this was an easy timesaver and cheap too!
Season your slaw with salt, pepper, and the juice of one lime. You’ll want to do this just before the fish goes on the grill to prevent the slaw from getting soggy.
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| Mix the slaw up - clean fingers are ok! |
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| The purple cabbage will bleed a bit when you add the acidic lime, making a vibrant candy color #foodscience |
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| Have your toppings set up and ready to go since the fish will cook quickly |
Heat up your grill and prep the surface with a piece of tinfoil or a small aluminum tray to prevent the fish sticking.
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| Raw tilapia on the grill |
Cook the fish for about 5 minutes on each side or until it is firm and flaky.
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| Tilapia ready to be flipped |
Remove the cooked fish to a plate and set aside.
Flip over your tin foil or aluminum pan and use this as your tortilla warming surface. Heat each side of the tortilla for 30 seconds just until the tortilla is pliable.
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| Your foil pan will become an excellent tortilla toaster, preventing overly brittle tacos |
Fill each taco with a thin piece of grilled fish...
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| Flaky grilled fish |
...a generous mound of slaw...
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| Slaw for crunch |
...and a drizzle of dressing.
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| The dressing mellows everything out. |
These can definitely be a stand alone dish or a fun food to serve with drinks.
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| Enjoy these on a sunny day for your own slice of SoCal |
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