Most will agree that San Diego is the land of fish tacos. I, myself can attest to that sentiment as I’ve had more than my fair share of life changing fish tacos from the SoCal foodie paradise. Here in Kentucky the love for fish tacos isn’t as prevalent but if I have anything to do with it these delicious entrees will be a staple in the coming years. There just isn’t quite a combination like fresh and flavorful slaw served over top of grilled flaky white fish.
Fish Marinade Ingredients:
Ancho Pepper Powder
Extra Virgin Olive Oil
Napa Cabbage Slaw Ingredients:
Apple Cider Vinegar
Cracked Black Pepper
1. Make the Napa Cabbage Slaw a day ahead of grilling the fish tacos so that the flavors have adequate time to meld.
2. Begin by thinly slicing all of the vegetables and place them in a large mixing bowl.
3. Next juice one lime and pour the contents into the large mixing bowl.
4. Add in the apple cider vinegar, celery seeds, kosher salt and cracked black pepper.
5. Grate the quest fresco using the finest option your cheese grater offers.
6. Add the mayonnaise into the rest of the ingredients and mix until all are well mixed.
7. In a large zip lock bag combing the juice from one lime with one tablespoon of kosher salt, three tablespoons of ancho pepper powder and a few squirts of extra virgin olive oil.
8. Work the ingredients together ensuring that all are well combined.
9. Place white fish filets in the zip lock bag and allow to marinate for up to ten hours.
10. Using a perforated grill grid > Buy Now at Amazon cook the marinated fish over direct heat for about ten minutes or until the fish filets begin to flake.
11. Warm the corn tortillas on the grill for about one minute per side.
12. Add a few pieces of grilled fish to the warmed tacos and top with a serving spoon sized portion of the Napa cabbage slaw.