Grilled Fish Tacos with Cabbage Slaw

Ingredients

Equipment Needed

• •Grill or grill pan
• •Fish spatula
• •Large mixing bowl
• •Small whisk

Instructions

1. 1

   Make the lime crema

   Whisk together the sour cream, lime juice, grated garlic, and a pinch of salt in a small bowl. Taste it. The balance should be tangy and bright, rich but not heavy. If your limes are particularly tart, start with less juice and add more until it tastes right to you. Cover and refrigerate while you prepare everything else. The flavors will marry and improve.

   Mexican crema is thinner and tangier than sour cream. Either works, but adjust lime juice accordingly.
2. 2

   Prepare the cabbage slaw

   Combine the green and red cabbage in a large bowl. The red is there for beauty as much as flavor, those streaks of purple against the pale green. Add the chopped cilantro, lime juice, olive oil, and salt. Toss with your hands, really working the lime and salt into the cabbage. It should taste alive, crisp, and slightly acidic. Set aside at room temperature. The salt will draw out moisture and soften the cabbage just slightly while you cook the fish.

3. 3

   Season the fish

   Pat the fish completely dry with paper towels. Moisture is the enemy of a good sear. Rub with olive oil on all sides, then season generously with cumin, chili powder, salt, and black pepper. The spices should be restrained, there to complement, not to mask. You want to taste the fish first, the seasoning second.

   Cut thick fillets into portions about one inch thick for even cooking. Thinner pieces will cook faster; watch them carefully.
4. 4

   Grill the fish

   Heat your grill or grill pan over high heat until very hot. You want to hear an immediate, aggressive sizzle when the fish hits the surface. Lay the fish down and do not move it for three to four minutes. Resist the urge to poke. When the edges turn opaque and the fish releases easily from the grates, flip once. Cook another three to four minutes until just cooked through. The flesh should flake when pressed gently with a fork but still be moist in the center.

   Oil your grill grates well to prevent sticking. A clean, hot, well-oiled grate is the secret to fish that releases beautifully.
5. 5

   Warm the tortillas

   While the fish rests for a minute, warm your tortillas directly over a gas flame or in a dry skillet. You want a few charred spots and pliable warmth, about thirty seconds per side. Stack them in a clean kitchen towel to keep them soft. Good corn tortillas matter enormously here. Seek out ones made with masa harina and little else, or find a local tortilleria if you are lucky enough to have one.

6. 6

   Break up the fish

   Use a fork to break the grilled fish into large, rustic chunks. Do not shred it too finely. You want pieces substantial enough to taste, to identify as the main event. A few charred edges in each taco are what you are after.

7. 7

   Assemble the tacos

   Lay out the warm tortillas. Add a generous portion of fish to each, followed by a tangle of cabbage slaw. Drizzle lime crema over the top. Add a slice or two of avocado if you have a good one. Finish with extra cilantro leaves and a squeeze of fresh lime. Serve with lime wedges and pickled jalapeños for those who want heat.

   Serve immediately. These tacos are best the moment they come together, when the tortilla is warm, the fish is hot, and the slaw still has its crunch.

Chef Tips

• •Ask your fishmonger for wild-caught fish and where it comes from. Mahi-mahi from Hawaii, cod from the Pacific, or local halibut are good choices. Farmed fish can work, but look for responsibly raised options.
• •If you cannot find good fresh fish, frozen wild-caught fish is often a better choice than mediocre fresh. Thaw it slowly in the refrigerator overnight.
• •The slaw can be made an hour ahead and refrigerated. It will soften slightly but still have good texture. Dress it just before that hour if you want maximum crunch.
• •For a simpler weeknight version, skip the grill and cook the fish in a hot cast-iron skillet with a bit of oil. You will get a beautiful crust in the same amount of time.

Advance Preparation

• •Lime crema can be made up to three days ahead and refrigerated. The garlic flavor will intensify slightly.
• •Cabbage can be shredded a day ahead and stored in a plastic bag with a damp paper towel. Dress it just before serving.
• •Fish should be cooked fresh. There are no shortcuts worth taking here.

Frequently Asked Questions

Nutrition Information

1 serving (about 440g)