Jalapeño Lime Fish Tacos

Difficulty level:

Simple

When it’s a scorcher outside, whatever is on the Hasty Bake grill better be light and refreshing. These grilled grouper tacos, complete with jalapeno lime crema, a cool cilantro slaw and fresh tortillas will transport you to a breezy coastal taco shop, even if it’s only for a minute!

Ingredients

2 lbs of grouper (or your favorite white fish)
Heath Riles Garlic Butter and Simple Citrus seasonings
Caramelo tortillas
Tajin salt
For Sauce:
2 Jalapenos
2 medium sized limes
1 large lemon
2 cups cilantro
1/2 cups of sour cream
2 cloves of garlic
Salt to taste
½ cup olive oil
1 tablespoon apple cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage

Instructions

(Do this Ahead of Time) To make slaw, combine all ingredients and then stir in thinly sliced cabbage. Let sit in fridge for minimum 2 hours.
Season fish with garlic butter and citrus seasonings. Place on 300 degree grill. Slice limes and lemon in half and place inside-down directly over coals.
Place jalapenos in grill for 10 mins, then place directly into coals until skin blisters.
Remove limes and lemons once charred. Flip fish and continue grilling until internal temp of 145 degrees, then remove and place in warm location to hold.
To make sauce, combine juice of limes and lemon, jalapeno, cilantro, sour cream and garlic in food processor. Add half of the olive oil and blend. Add remaining cilantro and blend. Check consistency and add more olive oil if necessary. You want the consistency to be slightly runny but not liquid.
Grill tortillas directly over fire until they puff up. Smear sauce on tortilla and break fish into pieces, placing on tortilla. Top with slaw, drizzle with more sauce, squirt some lime and top with a few dashes of tajin. Serve up warm and enjoy!