In Cooperation with Weber Grill Switzerland
When we moved to California, I’d never even heard of Fish Tacos, much less tried them. I grew up in northern Texas, where the tacos were filled with beef, and the fish (usually catfish!) was deep-fried in cornmeal batter. (Of course, these days that’s all changed, but the 1980’s were a different time… can you imagine a world without sushi?!)
Moving to Southern California opened up a whole new world of Baja-style Mexican food for me (Baja being the Mexican peninsula attached to California). Fish tacos were on every menu, so I tried them and immediately loved them. All that crunchy, spicy, tangy, deliciousness! Now, most fish tacos you’ll get in California will have crunchy deep-fried fish inside. A bit of a calorie-bomb, so they were only an occasional indulgence for me! However for these tacos, I wanted something healthier and quicker to make for a weekday lunch or dinner. I love to grill, so throwing some fish on the grill is a no-brainer! And with my Weber Grill, it couldn’t be faster – my Q-series grill has a huge surface so even with guests over, I can make as much or as little food as I need to! Many of my Swiss friends are big fans of Southern California, especially San Diego, so these fish tacos will hopefully provide a small walk down memory lane for them. 🙂
Spiced, grilled fish is of course the star of this dish, but the crunchy red cabbage and the tangy dressing are also an important aspect. And although these tacos are traditionally served on corn tortillas, you could certainly use flour tortillas if that’s what you prefer. (I serve them with both!)
I’m serving these tacos with a side of Mexican Style Grilled Corn, which are prepared in the style of the Mexican street food “Elote.” These take about 10 minutes on the grill. We like to eat them on the cob, but you can also slice off the grilled corn and serve it salad style instead.
Mom’s Note: As a mother of two young children, my first and second priorities are Time and Taste – how much time does a recipe need, and will my children like the taste? Thankfully my kids like fish and tortillas! The cabbage slaw is a maybe, but two out of three ain’t bad! They also love corn on the cob, so minus the chili and lime, they devour those.
Grilling is one of my favorite ways too cook, it isn’t just a summer activity for me – since my Weber gas grill heats up so quickly, I use it year round for easy quick meals. I love the taste of grilled vegetables and meats, and less clean-up in the kitchen is definitely a bonus!
For this recipe, you want to marinade your fish for about 20 minutes, to let those delicious flavors sink in. While the fish is marinading, it’s a great time to prepare the red cabbage, the dressing, and grill the corn. Grilling the fish only takes about 10 minutes, so this whole meal comes together really quickly! I like the large grill spatula Weber makes to turn the fish fillets.
Cook’s Note: I use MSC certified fish (sustainably caught) and choose Atlantic Halibut (German: Heilbutt) or North Sea Cod (German: Kabeljau/Dorsch) for this dish. Another good choice is Pacific Mahi-Mahi/Dorado (German: Goldmakrele).
This post was sponsored by Weber Grill Switzerland, however all opinions and recipes are my own.