Recipes We’re Loving at Jackson Lieblein

Grilled Fish Tacos & Mexican Street Corn. YUMMY!!

Grilled Fish Tacos

Source: Lauren Allen, Tastes Better From Scratch

You just can’t go wrong with fresh, flavorful, and healthy Grilled Fish Tacos. These fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”, and they can be ready in less than 30 minutes.

Fish tacos served on white corn tortillas and piled with toppings including cabbage, cilantro, pico de gallo and a white sauce

Oh Fish tacos, how I LOVE you! Some people like fish tacos breaded, or fried, but I personally love them best when they are grilled. The fish maintains it’s fresh, delicious taste and texture and it’s much healthier then breading and frying.

TIPS FOR PERFECT FISH TACOS:

There are three important components to making great fish tacos: white fish, shredded cabbage, and crema (a white sauce). Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos.

WHAT TYPE OF FISH TO USE FOR FISH TACOS:

Lean and flakey white fish fillets are traditionally used in fish tacos because they are mild in flavor, cook quickly and are relatively inexpensive. Popular kinds of white fish for fish tacos include halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish.

When buying fish for these tacos I try to buy filets that are thinner because they cook faster and taste better with the marinade.

Tilapia fish filets in a large glass bowl next to a small bowl of marinade and juiced limes, next to a photo of the marinade being poured over the fish fillets.

FINELY SHRED THE CABBAGE.

Cannonball cabbage (the type most commonly found at your grocery store) or purple cabbage both work great for fish tacos, but be sure to take time to shred the cabbage as thin and fine as you possibly can!

USE CORN TORTILLAS.

Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas. I’m urging you, almost begging you, to please use corn tortillas and not flour tortillas for this recipe!

I like to serve my fish tacos on two street taco size white corn tortillas, but the regular size will also work great. Cook the corn tortillas on your grill, or in a dry skillet, for just a few seconds on each side, until warmed.

DON’T OVER-COOK THE FISH ON THE GRILL.

White fish cooks pretty quickly, especially on the grill, so be sure not to cook it for too long. You’ll know it’s ready when it starts to flake easily with a fork. Also, keep in mind that it will continue to cook a little more after it’s taken off the grill.

A cutting board with two cooked white fish filets cut into pieces next to another photo of the fish pieces served on corn tortillas for fish tacos.

ADD THE WHITE SAUCE, ALSO CALLED CREMA!

The white sauce in this fish tacos recipe is easy to make and really binds all of the ingredients and flavors together. Add the sour cream (or substitute Greek yogurt), mayo, lime juice, and seasonings to a bowl and stir to until smooth.

The fish marinade and white sauce can both be made a few days in advance and stored in the fridge.

Ingredients for a white crema sauce in a mixing bowl next to a photo of the ingredients mixed together until smooth.

TOPPINGS ARE KING!

Good toppings is where the magic happens, and where you can really take these fish tacos from good to great! Shredded cabbage, fresh cilantro and pico de gallo are musts.

If you don’t have what you need to make fresh pico de gallo, you could substitute your favorite salsa.

We also like fish tacos topped with chopped avocado, a sprinkle of cotija Mexican cheese, and a squeeze of fresh lime juice.

Overhead photo of fish tacos served on a wood board, on corn tortillas with toppings including cabbage and pico de gallo.

This dish is a winner in flavor and freshness, and I love that it’s a healthy dinner you can throw together in less than 30 minutes.

Hope you enjoy these delicious, fresh and healthy grilled fish tacos as much as we do.

CONSIDER SERVING THIS WITH:

Authentic Mexican rice

Horchata

Semi-homemade Refried beans

Tres Leches Cake

Grilled Mexican Street Corn (Elotes)

Source: MEGAN KENO, Simply Recipes

Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!

Mexican Corn or elote recipe with crema topping and cilantro — Photography Credit: Megan Keno

Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4^th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks.

This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce.

There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here!

When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob.

If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now!

And if cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.

Grilled Mexican Street Corn (Elotes) Recipe

Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 to 8 servings

If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese for the cotija.

INGREDIENTS

6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

METHOD

1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

Squeezing the lime for the crema topping for mexican street corn

Whisk together the crema topping for Grilled Mexican Street Corn

3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Lay the corn right on the grill for making elotes

4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.