Grilled Fish Tacos

June 11, 2013
Fish Tacos - Featured

The other day, a trip to a Railroad Museum was on the agenda

Railroad Museum

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On our way home we stopped at the Top of the Rock Bar and Grill

Maybe I was extra hungry at the time, but it was one of those menus where it all looked good.  There were interesting flavor combinations and out of the ordinary dishes.

But it was the fish tacos that were my favorite.

Grilled Fish Tacos - Inspired by a Bar & Grill in a town far, far away .. grilled fish tacos. Easy, healthy, and great for dinner on a warm summer evening.

I'd forgotten how delicious they could be

Throughout my lifetimes, I've had many combinations.  Everything from deep fat fried, drenched in special sauce, to the lighter, healthier version reflected here.

It's funny how my tastes have changed.  Maybe it's age.  Maybe it's getting used to eating healthier, fresher food.  Who knows, but the idea of deep-fried anything just doesn't do much for me anymore.

Grilled Fish Tacos - Inspired by a Bar & Grill in a town far, far away .. grilled fish tacos. Easy, healthy, and great for dinner on a warm summer evening.

In the end, pretty darn good.

One of us loves corn tacos.  The other wrapped everything up,burrito-style in a whole wheat tortilla

One of us ate fish as it was coming off the grill (ahem).  The other was far more restrained.

Fish Tacos 13

One of us thought the special sauce had a bit too much heat; the other said, “Wait, what, really?  There's heat in there?”

Gotta love it.  Something for everyone

Enjoy!

xoxo

Grilled Fish Tacos

Ingredients

  • White Sauce
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup mayonnaise
  • 4 - 5 squirts lime juice
  • 1 tsp minced capers
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp dried dill weed
  • 1 tsp ground cayenne pepper
  • Tacos
  • 1 lb Mahi-Mahi
  • 1 (12 oz) package corn tortillas
  • 1 small bag cole-slaw mix
  • handful cherry tomatoes, halved
  • ½ avocado, sliced
  • ½ red onion, sliced
  • cilantro, to taste

Instructions

  • To make white sauce:
  • In a medium bowl, mix together yogurt, and mayo.
  • Gradually stir in lime juice until the consistency is slightly runny. Season with pepper flakes, capers, oregano, cumin, dill, and cayenne.
  • Set aside. (If you're able, give the sauce a couple of hours to sit before serving - to let the flavors meld)
  • Marinate the fish in a mixture of olive oil, lime juice, salt, and pepper for at least an hour before grilling or pan-frying the fish
  • (The Mahi-Mahi marinated in lime juice and olive oil is absolutely delicious. It's my favorite part!)
  • To serve, place grilled fish in a tortilla, and top with white sauce, shredded cabbage, onion, avocado, and tomatoes
Serves: 4
Nutrition + Show
Rating:
Calories 445
Total Fat 16.3g
Saturated Fat 2.6g
Carbohydrates 45.7g
Fiber 8g
Sugars 5g
Protein 30.5g
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1 Comment

  • Reply Heydave June 11, 2013 at 10:18 am

    Unsolicited validation: these were great!

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