Grilled Fish Tacos

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The first time I visited California was for New Year’s break during my senior year in college. I flew into Los Angeles, arriving late at night. My boyfriend picked me up and we drove an hour in the dark to his father’s house. I woke up and put on shorts in the dead of winter, and got a tour of all Jason’s hometown favorite spots, which included a drive along the most beautiful coastline I’d ever seen to a dilapidated shack for lunch at Wahoo’s fish tacos. Those tacos may well have been what convinced me to move to California.

Wahoo’s is a SoCal institution, much like In ‘n Out. The founder is actually a Brazilian of Chinese descent, I don’t know what he does to their sauces to make them so addictive. The beer batter ‘Baja-style’ tacos are legendary, but I far prefer the grilled citrus slaw style. If you are one of those cilantro types, note that is traditionally a big part of the slaw, but I omitted that soapy trash and use parsley instead.

California-style Grilled Fish Tacos

Ingredients

  • 1 pound firm white fish (cod, halibut, snapper)
  • 2 tablespoons vegetable oil
  • juice of one lime
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne or espelette

Aioli Sauce

  • 1/2 cup sour cream or mayonnaise
  • 1 tablespoon lime juice or cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce (ie Tapatio)

Citrus Slaw & Toppings

  • 3 tablepoons lime juice
  • 1 tablespoon olive oil
  • 12 Ounces shredded cabbage or Cole slaw mix
  • 1/2 red onion, thinly sliced
  • 1 tablespoon fresh parsley (or cilantro) chopped
  • 1/4 teaspoon salt
  • 1 avocado
  • 1 tomato, diced
  • chili sauce of your choosing
  • white corn tortillas

Instructions

  • Make the citrus slaw first. Combine the lime juice, olive oil, salt, red onions, slaw and parsley, and chill 30 min in the refrigerator.
  • Next make the aioli. Combine all ingredients in a bowl and chill in the refrigerator.
  • Now prepare the fish. Combine all the marinade ingredients in a large mixing bowl.
  • Cut the fish into small pieces, the toss in the marinade to coat well.
  • Grill the fish pieces on a bbq, or fry quickly in a pan on the stove, which is what I tend to do most often.
  • Warm plenty of corn tortillas. Typically it is best to use a double tortilla for each taco so they don’t fall apart.
  • Fill your taco with fish, then a dollop of aioli, then tomatoes, a slice of avocado, then top with slaw.
  • You can serve with black beans on the side, but really why? It is not optional however to have an ice cold Pacifico or Modelo.
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