Go Back

Grilled Fish Tacos with Yummy Spicy Sauce

Fish tacos *should* be on everyone's menu at least weekly. Making the spicy sauce in this recipe from scratch will take these tacos to the next level of deliciousness. Use whatever fish you'd like, it will be perfect.
Print Recipe Pin Recipe
Course Main Course
Servings 4 people

Ingredients
  

For the Spicy Yummy Sauce

  • 1/2 cup Sour Cream or Greek Yogurt
  • 2 Tbsp Olive Oil
  • 2 cloves Garlic
  • 1/4 cup Cilantro leaves
  • 1/4 cup Dill fronds
  • 1 each Jalapeño seeded, and chopped
  • 1 each Lime zest and juice
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

For the Fish

  • 1 each Alder Grilling Plank
  • 1-1.5 lbs Cod
  • 1 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Chipotle Chili Powder
  • 1/2 tsp Garlic Powder

For the Slaw

  • 2 cups Cabbage finely shredded
  • 2 Tbsp Lime Juice fresh
  • Salt, to taste

For Serving

  • Tortillas
  • Cilantro
  • Cotija Cheese or Queso Fresco
  • Avocado
  • Lime wedges

Instructions
 

For the Spicy Yummy Sauce

  • In a food processor or blender, combine the sour cream, olive oil, garlic, cilantro, dill, jalapeño, lime, salt, and pepper. Blend until smooth. Taste and adjust seasoning as necessary. The flavors will continue to meld together as it sits. Transfer to the fridge until ready to serve.

For the Fish

  • Preheat a grill to 400˚ F and soak grilling plank in warm water for about 15 minutes.
  • In a small bowl, mix together the salt, pepper, chili powder, and garlic powder.
  • Place the fish on the soaked plank and brush with oil. Sprinkle the seasoning blend generously to cover the fish.
  • Cook the planked fish on the grill with the lid closed for 15-20 minutes, or until cooked through.

For the Slaw

  • In a medium bowl, toss the shredded cabbage with the lime and salt. Set aside until ready to assemble tacos.

Make Tacos!

  • Warm the tortillas, fill them with some fish and slaw, drizzle with spicy sauce, add any other desired toppings, and enjoy!