Stir-Grilled Fish Tacos

"I tried these when visiting friends in San Diego. They are so delicious and great when the weather gets warm. They shared the recipe with me but I don't know where it originates from--don't really care. Just know it is good eatin'"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by vrvrvr photo by vrvrvr
Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
  • Transfer halibut to a well-greased grill wok (the kind with holes in it).
  • Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
  • In a big bowl, add cabbages; mix well.
  • In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
  • Add dressing mixture to cabbage; toss to coat well.
  • For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.

Questions & Replies

  1. Why is the name of this recipe called stir-grilled? When I read it I thought is was going to be a stir-fried grilled flavoring tacos? But they are just regular fish tacos to me?
     
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Reviews

  1. I varied on this. I used sole instead of halibut and omitted the cajun seasoning and used flour instead. I then stir fried in a regular nonstick pan with a few tablespoons of olive oil. Another suggestion is to serve with lime and cilantro which I also did. I'm sure that made to the specifications of the recipe it's very good as well. I picked this recipe because I was looking for a Baja Sauce recipe that my husband, who has spent extensive time in Mexico, requested. He said the sauce and the way I made this recipe was the most authentic fish taco he'd had in the United States. Very, very easy recipe to make and really good!
     
  2. I kind of combined this recipe with one I found on another site. I used salmon. Instead of cajun seasoning, I used a smoked chili powder and a pinch of cayenne pepper. I really think 3 tsp would suffice. I cheated and used coleslaw in a bag. I used the cider vinegar, but not the sour cream. I also didn't have any green onions, so I used red onions. The other recipe I saw called for fresh cilantro, so I added that also. I was short on fish, but they still were excellent!
     
  3. My wife and I love fish tacos, this recipe, not so much.
     
  4. Fun to try, but we thought the fish was kind of bland, and there was waaaay too much vinegar in the dressing for 3 cups of cabbage. I had to throw the first batch down the sink, then remade it with 1/4 c. sour cream and 1 tablespoon of vinegar. Had high hopes for this with all the rave reviews but we were slightly disappointed. But, like I said, fun to try!
     
  5. I really liked that the fish is not fried and that it is cooked on the grill. There were a couple of adjustments based on personal preference and ingredients on hand. The cabbage was all green cabbage, used Greek yogurt in place of sour cream and white corn tortillas. The tortillas were wrapped and foil and warmed on the grill while the fish cooked. These were topped off with Recipe #56518. Made for When It's Hot/When It's Not in the *Diabetic Forum*
     
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Tweaks

  1. Very Good! I'm a huge fan of fish tacos and these were tasty. I did substitute fresh corn tortillas instead of flour because they have so much more flavor and added a cilantro sour cream sauce instead of tartar. Will make these again for sure!
     
  2. I varied on this. I used sole instead of halibut and omitted the cajun seasoning and used flour instead. I then stir fried in a regular nonstick pan with a few tablespoons of olive oil. Another suggestion is to serve with lime and cilantro which I also did. I'm sure that made to the specifications of the recipe it's very good as well. I picked this recipe because I was looking for a Baja Sauce recipe that my husband, who has spent extensive time in Mexico, requested. He said the sauce and the way I made this recipe was the most authentic fish taco he'd had in the United States. Very, very easy recipe to make and really good!
     
  3. I really liked that the fish is not fried and that it is cooked on the grill. There were a couple of adjustments based on personal preference and ingredients on hand. The cabbage was all green cabbage, used Greek yogurt in place of sour cream and white corn tortillas. The tortillas were wrapped and foil and warmed on the grill while the fish cooked. These were topped off with Recipe #56518. Made for When It's Hot/When It's Not in the *Diabetic Forum*
     
  4. I kind of combined this recipe with one I found on another site. I used salmon. Instead of cajun seasoning, I used a smoked chili powder and a pinch of cayenne pepper. I really think 3 tsp would suffice. I cheated and used coleslaw in a bag. I used the cider vinegar, but not the sour cream. I also didn't have any green onions, so I used red onions. The other recipe I saw called for fresh cilantro, so I added that also. I was short on fish, but they still were excellent!
     
  5. We used the halibut that the recipe called for and thought they were great. Next time we will try the suggestion of omitting the cajun seasoning and usind flour instead. The sour cream and cidar vinegar dressing on the cabbage was fantastic!
     

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