The Butcher Shop, Inc.

Locally Sourced Quality Food

Grilled Fish Tacos

by

As the weather heats up, nothing sounds better than a fresh, light dish with no oven required. Fitting the bill perfectly: grilled fish tacos. The smoky char from the grill enhances the natural taste of the fish, while fresh toppings like cabbage slaw, pico de gallo, and creamy avocado add vibrant colors and textures. A squeeze of lime and a drizzle of tangy sauce tie everything together, making each bite a burst of summer flavor. Perfect for a quick weeknight family dinner or a weekend gathering with friends, this is sure to become a staple in your summer recipe collection.

Ingredients:

For the Fish:

  • 1 pound white fish fillets
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Tacos:

  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced red onion
  • 1 avocado, sliced
  • 1 lime, cut into wedges

For the Creamy Cilantro Lime Sauce:

  • 1/2 cup sour cream
  • 1/4 cup Greek yogurt
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions:

1. Marinate the Fish:

  • In a small bowl, whisk together the olive oil, lime juice, garlic powder, ground cumin, salt, and pepper.
  • Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated. Let it marinate in the refrigerator for at least 15 minutes, up to 1 hour.

2. Prepare the Grill:

  • Preheat your grill to medium-high heat. If you’re using a grill pan, preheat it over medium-high heat on the stovetop.
  • Lightly oil the grill grates or the grill pan to prevent sticking.

3. Grill the Fish:

  • Remove the fish from the marinade and grill for about 3-4 minutes per side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
  • Remove the fish from the grill and let it rest for a few minutes before breaking it into bite-sized pieces.

4. Warm the Tortillas:

  • While the fish is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds on each side until they are pliable and slightly charred.

5. Make the Creamy Cilantro Lime Sauce:

  •  In a small bowl, whisk together the sour cream, Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.

6. Assemble the Tacos:

  •  Place a few pieces of grilled fish on each warm tortilla.
  •  Top with shredded cabbage, diced red onion, and avocado slices.
  •  Drizzle the creamy cilantro lime sauce over the top.
  •  Serve immediately with lime wedges on the side for an extra burst of freshness.

Tips for the Perfect Grilled Fish Tacos:

The secret to perfect grilled fish tacos is fresh fish: the fresher the fish, the better the tacos. At The Butcher Shop, our seafood shipments come in every Monday, Wednesday, and Friday. We order from small fishing outfits in nearby coastal towns whenever possible so you can enjoy the freshest and finest ingredients in your grilled fish tacos and other seafood dishes. Stop by today or call ahead to pre-order your ingredients.