Skillet-Grilled Fish Tacos
Ingredients
Cilantro-Lime Crema
-
1
cup
cilantro
-
2
tablespoons
fresh lime juice
-
1
cup
sour cream
-
1
teaspoon
sugar
-
¼
teaspoon
kosher salt
Tacos
-
1
pound
fillet of haddock, cod, or grouper
-
to taste
kosher salt
-
to taste
cayenne pepper
-
as needed
grapeseed or other neutral oil
-
as needed
tortillas
-
as needed
slaw
-
as needed
lime wedges
Instructions
- Prepare the cilantro-lime crema by pulsing cilantro with lime juice in a food processor, then adding sour cream, sugar, and salt until smooth.
- Set a cast iron skillet on a grill and heat it to high, around 550° F to 600° F.
- Season the fish fillet with salt and cayenne pepper, cutting it if necessary to fit in the skillet.
- Add grapeseed oil to the hot skillet, then carefully lower the fish into the skillet and close the grill lid.
- Cook the fish for about 3 minutes, checking for flakiness; if not done, cook for an additional minute.
- Remove the fish from the skillet and set aside.
- Grill the tortillas for about 20 seconds on each side until soft and marked.
- To serve, fill tortillas with slaw, break fish into pieces on top, drizzle with crema, and add lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
400mg
Cholesterol
60mg
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