The Geologist is obsessed with fish tacos. When we were first married, he was pretty sure he didn't like fish, period. He eventually started adventuring out of his comfort zone, and discovered that he DID like fish! Living in Utah, we were introduced to the famous Rubio's fish tacos. They were just about the best fish tacos you can get away from the Coast, in our opinion! Now, those are fried. I love fried things, and fried fish is my favorite form of fish. Unhealthy, yes, but so yummy! As The Geologist has been traveling for work, to California and Houston, he discovered how amazing grilled fish tacos could be. He's been fantasizing about making them at home for months. I wasn't convinced, but we tried a few different recipes, messed with another, and came up with this one. According to him, these are now just about the best fish tacos you can get away from the Coast. I wish we had their super-fresh fish, but I'll make do with frozen for now! And guess what?? SO healthy!!
4-6 tilapia fillets (or any other firm, white fish you like)
juice of 1 lime
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp kosher (coarse) salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Copycat Rubio's White Sauce:
1/3 cup mayonnaise
1/3 cup plain yogurt (Greek works great)
pico de gallo/salsa
Stir the mayonnaise and yogurt together. Place in the refrigerator to chill while the fish marinates.
Stir all the spices together in a small bowl. Pat the fish pieces dry with a paper towel and lay them in a baking dish. Rub the spice mix generously on each spice. Drizzle lime juice over all. Let marinate for a few hours (at least one hour).
Make sure your grill is clean, and brush with olive oil. This will keep the fish from sticking. Cook until firm, 2-3 minutes on each side, flipping carefully with tongs. (If you don't have a grill, or don't want to clean one, you can easily just cook these in a pan with a few Tb of olive oil. Nearly as good!) Serve in small tortillas with the white sauce and desired toppings.
Pico de Gallo would be perfect on these, but I hate cilantro and The Geologist hates cold tomatoes. Odd, isn't it? I added cilantro to this particular taco because it's pretty. The things I do for pictures!!
The sauce is essential. It may sound odd, too simplistic even, but trust me. You've GOT to try it. It makes the tacos. And for all of you familiar with Rubio's, this sauce is the real deal. Trust me!! It's cool creaminess is the perfect accent to the warm spices of the fish and the tangy limes. Add some crunchy cabbage and your favorite toppings and you have a party in your mouth!
We've made them twice already and are making them again tonight. We're hooked. *giggle* Even the boys love them! Of course, for some reason, all they have in theirs are fish and sauce, but hey, they're eating fish!
Shared at Foodie Friday