Taco Tuesday: Grilled Fish Tacos

Working and going to school is going to make this even more challenging than I thought. I'm still getting used to waking up before 10am let alone 8am. The next 4 months could be rough. Luckily, I had enough time to put this together for lunch today after my class and before work. I am taking a pretty sweet class all about the history, art and culture of Paris. Some day I'll drop everything for  la boheme lifestyle(aka I'll be broke)and become an American-Parisian tour guide. Hire me?

This is a play on the classic fish taco but it's easier (and healthier) to grill than make a batter and fry the fish. Simple with delicious white sauce(does this have a real name? How about crema blanca to make it more authentic?), pico de gallo and a handful of cabbage. I served them with a lime wedge and corn black bean salad...recipe to be posted later this week. Happy Taco Tuesday!

Grilled Fish Tacos
Ingredients:
For Pico de Gallo:
5 golf ball sized cherry tomatoes, chopped
2 tablespoons red onion, minced
1/2 serrano or jalapeño chile, minced
1 tablespoon chopped cilantro
1/2 clove garlic, finely minced
salt

For White Sauce:
1/4 cup sour cream
1 tablespoon mayonnaise
juice of 1 lime
pinch of smoked paprika
salt & pepper

10 ounces mahi mahi
juice of 1 lime
a drizzle of olive oil
1 clove garlic, finely minced
kosher or sea salt
pepper
oil cooking spray
6 corn tortillas
shredded cabbage
lime, cut into wedges for squeezing

Directions:

For the pico de gallo, combine all ingredients in a bowl. Toss to combine and set aside. 

For the white sauce, combine all ingredients in a bowl. Add a pinch or two of salt and pepper to taste and mix. 

For the fish, squeeze the lime over the raw fish. Drizzle a bit of olive oil then give that fish a garlic massage. Generously salt and pepper both sides. You can let the fish marinate over night or sit after marinating for about 30 minutes before cooking. Preheat your grill, or grill pan in my case, to medium high heat. Spray some oil cooking spray on the grill to prevent the fish from sticking. 

Grill on each side for about 4 minutes. Keep an eye on it though, your fillet may be thicker or thinner than mine.

 I pull mine off a minute or two before it's done all the way through and leave it for a few minutes to rest and finish cooking. 

Warm your tortillas for a few seconds in the microwave. Top with some fish, a small handful of cabbage, pico de gallo, and white sauce. Garnish with a lime wedge for squeezing over the whole thing.