Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables
Dive in and savor summer with our grilled fish tacos! Flaky cod rests on warm corn tortillas then are topped with crunchy, spicy, pickled veggies, and slathered with zesty lime crema. You’ll find that these tacos make for a delicious summer meal!
View Original PDFSpicy Quick-Pickled Ingredients
- 1/3 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 2 teaspoons Kosher salt
- 1/2 red onion, thinly sliced
- 2 jalapeños, thinly sliced
- 3-4 radishes, thinly sliced with a mandoline
Lime Crema Ingredients
- 1/3 cup sour cream
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 lime, zested and juiced
- 1/8 teaspoon cayenne
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon sugar
Fish Marinade Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 lime, juiced
- 1/4 teaspoon Kosher salt (try our Olivelle Lime Fresco Sea Salt!)
- 1/4 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 cloves garlic, minced
- 1-1/2 lb cod
To Serve
- Red cabbage, green cabbage, or carrots
- Cilantro, washed and stems removed
- Lime wedges
- 16 small corn tortillas
Directions
- In a medium bowl, whisk together the apple cider vinegar, white vinegar, sugar, and salt until dissolved. Add sliced red onion, jalapeños, and radishes; ensure they are fully submerged. Cover and let sit at room temperature.
- Combine olive oil, melted butter, lime juice, salt, cumin, garlic powder, and minced garlic in a bowl. Marinate the fish in a plastic bag in the refrigerator for 10-30 minutes.
- In a wide-mouth jar or bowl, whisk all crema ingredients until well-combined. Cover and set aside.
- Prep the cabbage, cilantro, and lime wedges.
- Heat grill to medium-high. Grill fish for 4-5 minutes, flip, then cook another 2-3 minutes until fish reaches 140°F.
- Warm tortillas on grill over indirect heat. Assemble tacos with fish, pickled veggies, cabbage, cilantro, crema, and a squeeze of lime juice.