I am highly prepared this summer to make Grilled Fish Tacos whenever I want with my collection of outdoor cooking equipment.
Yes, even baby girl get’s a grill!
This is a really simple Grilled Fish Taco dish. I took whitefish fillets and marinated them for about 15 minutes in citrus juices, spices, and a little olive oil.
Grill the fish for about 6-7 minutes per side.
While the fish was marinating, I made a Sriracha sour cream sauce by mixing sour cream with sriracha hot sauce.
This sauce is surprisingly not spicy, the sour cream cools off the sriracha.
I served the tacos with shredded cabbage, lots of cheese and a squeeze of lime juice.
Big Goo decided that I needed more lemon juice, so I squeezed extra lemon on top as well.
I will admit he was correct, the extra lemon kicked the tacos up!
Everyone in my house is a food critic, I am used to it, it’s my fault for always asking their opinion.
All done and ready to chow down!
- 4 whitefish fillets
- 1 tablespoons extra virgin olive oil
- 1 teaspoon creole seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano, dried, crushed
- 1/2 lemon, juiced
- 1/2 lime, juiced
- corn tortilla shells
- grated cheese
- limes to garnish
- shredded cabbage
For the Sriracha Sour Cream:
- 1 cup sour cream
- 1 tablespoon sriracha sauce
- Rinse fish and pat dry. Place fish in a bowl, add seasonings, olive oil and juice to fish, mix well.
- Refrigerate for at least 20 minutes.
- Wrap tortilla shells up in foil paper. Place on prepared grill until fish is ready.
- Grill fish for 6-7 minutes per side until flaky.
To Prepare the Sriracha Sour Cream:
- Serve with sriracha sour cream by mixing ingredients together.
- Serve with cheese, coleslaw and a squeeze of lime.
- Serving Size: 4