Grilled fish tacos

Anne-Marie's Grilled Fish Tacos



  • 1/4 Cup Sour Cream
  • 1/4 Cup mayonnaise
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons lime juice
  • 1 teaspoon lime zest
  • 2 cups shredded cabbage
  • 2 teaspoons sugar
  • 1 teaspoons minced garlic
  • Salt to taste
Grilled fish rub


  • 3 teaspoon cumin
  • 3 teaspoon pepper
  • 3 teaspoon salt
  • 6 teaspoons minced garlic
  • 3 Tablespoon chile powder
  • 3 Tablespoon lime juice
  • 6 Tablespoon olive oil
  • 2 pounds Mahi Mahi or other firm fleshed, mild white fish
  • 8 corn tortillas


  • Salsa (red or green)
  • Sliced Avocado
  • Pickled Jalapeños
  • Chopped red onions
  • Cilantro leaves
  • Lime wedges
  1. Preheat oven to 360° Set up your charcoal or gas grill on medium heat.

  2. In a medium bowl, combine the sour cream , mayonnaise, cilantro, lime juice, and lime zest until smooth and creamy. Add the cabbage and toss to combine. Set aside (the coleslaw can be made up to 4 hours ahead).

  3. In a small bowl , combine the cumin, pepper, salt, minced garlic, chile powder, lime juice and olive oil. Rub the past all over the fish and let sit 10-20 minutes. Wrap the tortillas in foil and place them in the oven for 10-15 minutes, until warm.

  4. Oil your grill grates well and using a grilling basket grill the fish 3-4 minutes per side or until fully cooked. Remove from grill and separate into large chunks.

  5. Serve the tacos "family style" by passing the tortillas, platter of fish, coleslaw and garnishes and allow diners to build their own tacos.
About Bruce Aidells:
Bruce Aidells is America's "go-to guy" for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing career, he is still considered a renowned expert on charcuterie and salumi.

Since 1982, Aidells has written 11 cookbooks. Four have received cookbook award nominations. His first book, with Denis Kelly, Hot Links and Country Flavors, received the IACP Julia Child award for best single subject cookbook in 1991. The Complete Meat Cookbook was nominated for a James Beard Award in 1999 and Bruce Aidells's Complete Pork Book received another Beard nomination in 2005. His other titles include Flying Sausages and Bruce Aidells' Complete Sausage Cookbook. In addition, Aidells contributed to The Joy of Cooking, 1997 Edition, writing the meat, poultry and stuffing chapters. Aidells recipes have appeared in over 30 cookbooks as a guest contributor and he wrote the key meat tips for The All New Good Housekeeping Cookbook.

Aidells has often appeared as a guest on TV and for the last 3 years has had a regular cooking segment on View From The Bay on KGO, the San Francisco affiliate of ABC. Aidells has appeared on NBC Today, Martha Stewart Living Al Roker on the Road, The FoodTV Network and many other cooking shows.

Aidells is a frequent guest not only on local Bay Area radio but many national shows including Fresh Air with Teri Gross, The Splendid Table and Everyday Cooking with Martha Stewart. Aidells is a contributing editor at Bon Appetit Magazine and Eating Well Magazine as well as a regular contributor to Fine Cooking, Food and Wine, Gourmet, Cooking Pleasures, Real Food and Cooking Light Magazines.

Bruce Aidells is married to Nancy Oakes, Executive Chef and Co-Owner of San Francisco's top rated restaurant, Boulevard Restaurant. Aidells and Oakes live in the San Francisco Bay Area and the Sonoma Wine Country.

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