• Sam Burgess

Fish Tacos with Grilled Scallions



These fish tacos have 3 pillars: smokey grilled fish, crunchy cabbage, and zingy crema. These pillars are supported on a base of grilled tortillas and decorated with fresh pico de gallo, grilled scallions, hot sauce, and fresh cilantro. What are you waiting for? Get building!


Serves: 3-4 (~10 tacos)


Ingredients:

Grilled Fish

  • 2-pound lean white fish fillets (cod, tilapia, halibut, mahi-mahi, snapper)

  • Salt and freshly ground black pepper

  • 2 tablespoons vegetable or canola oil

  • 2 tablespoons lime juice

  • 2 tablespoons garlic, minced (~5 cloves)

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 1/4 teaspoon cayenne pepper, optional


Pico de Gallo

  • 3-4 medium Roma tomatoes, small dice

  • ¼ each red onion, small dice

  • ¼ cup chopped cilantro

  • ¼ cup white vinegar

  • 1 teaspoon garlic powder

  • ½ teaspoon cumin, ground

  • 1 teaspoon lime zest (~1 lime)

  • Salt and Pepper, to taste

  • Chipotle powder, to taste (optional)


Crema:

  • 3/4 cup sour cream

  • 2 tablespoons lime juice

  • 1 tablespoon water

  • ¾ teaspoon salt


Other toppings:

  • 1 bunch scallions (about 8 each)

  • 20 white/yellow corn tortillas

  • 1/4 each Shredded green/purple cabbage

  • Fresh cilantro leaves

  • Lime wedges

  • Hot sauce


Preparation:

  1. Season fish with salt and pepper on all sides (use more for thick fillets like cod).

  2. In a large plastic bag, combine oil, lime juice, minced garlic, chili powder, cumin, and cayenne. Mix to combine. Add seasoned fish to bag and let marinate for 30 minutes.

  3. While fish is marinating prepare the toppings. Use your favorite Forge To Table knife to small-dice tomatoes and red onion. Place into a medium-sized mixing bowl with chopped cilantro, white vinegar, garlic powder, cumin, and lime zest, mix to combine. Season with salt, pepper, and chipotle powder (if using).

  4. Prepare crema in a small bowl by combining sour cream, lime juice, water, and salt.

  5. Prepare shredded cabbage, cilantro, and lime wedges.

  6. Preheat grill to medium-high heat. Brush grill with oil or pan spray and grill marinated fillets for 3-6 minutes per side (cook time will vary on the thickness of the fish), flipping only once, until an internal temperature of 145F. Transfer to a plate to cool.

  7. Place the corn tortillas on the grill for 30-60 seconds per side. Place scallions on the grill to develop char marks, about 2-4 minutes. Chop scallions coarsely.

  8. Build tacos on 2 grilled corn tortillas, flaked fish, shredded cabbage, pico de gallo, grilled scallions, crema, cilantro, hot sauce, and lime wedges. Or make it your own! Enjoy.




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