Grilled Chili Fish Tacos, Homemade Corn Tortillas and Smoky Coleslaw
Today you are lucky, because we’re going to make some grilled fish tacos with homemade corn tortillas. We’re going to use some of that catfish that we’ve caught, so if you can catch a fresh one from the pond, go ahead and do it, otherwise grab some from your local store.
What’s important is that you need a firm white fish. You can use tilapia or cod, but I like it to be a little firmer than that. I love to use a perch, bass, walleye, or catfish.
Marinade the Fish
Cut the fish in half, it will be quicker to get done, and will also soak up that marinade. Put it in a Ziploc bag and dump the marinade in there with it. This marinade has a nice Mexican twist to it with some some olive oil, lime juice, chili powder, cumin, and some smoked paprika (see recipe below). Put the fish in the cooler and let it set and marinade for 1 to 2 hours.
Make Tortillas
Use a mixed corn masa.
I won’t be totally offended if you go to the store and buy some corn tortillas, but let me tell you, folks, this is traditionally made with white corn tortillas. This will really give your tacos a homemade flavor. I’m using a white corn flour masa about with salt and warm water.
Knead it well for about 4-5 minutes.
I like to start with about 1 cup and ¾ of water and add more if needed. Just keep kneading it until it gets to a soft ball stage – 4 or 5 minutes. You want it to be moist, but also stick together well. You’ll probably end up adding more masa as you go.
When you get it to that soft ball sate, add about a tablespoon of corn oil. That way we’ll have some more bonding and elasticity. Make sure you knead it well so the dough stays together.
Make the dough elastic.
Let it rest for about 3 or 4 minutes, then pinch off the dough and form it into balls, about golfball sized. You can use a tortilla press or just roll this out into a circle to the desired size and thickness that you like.
Roll the tortilla flat and thin.
I like to add a little bacon grease or corn oil to a hot skillet and fry this up. Fry the tortillas until they are a light brown. Be careful not to overcook, because you still want them pliable and so they don’t crack. In fact, I undercook them just slightly, because they will have to sit for a short time while we grill up the fish.
Fry the tortillas until they brown a little.
Grill the Fish
Let the fish warm up slightly before throwing it on the grill that will help prevent sticking. Make sure to oil the grill really well. A trick for grilling fish too – I grease the spatula as well, so when you flip the fish it will be easier to get under it and turn.
Grill the fish until you see a good flaky whiteness.
When I throw the fish on the grill I like to give it a sprinkle of our Original Seasoning, which has some lemon pepper in it that is great with fish.
Before you turn the fish, I like to be sure it is white underneath and is slightly firm to the touch. That’s when we know it’s ready to turn. Roll it over and you’ll see a good flaky whiteness, and you’re good to go!
Don’t Forget the Smoky Coleslaw Recipe!
Take the fish and crumble it up a little in the tortilla. Then, what really brings this dish together is the smoky coleslaw that we put on top followed by a little queso fresco cheese and sliced avocados. But, you can use whatever cheese and toppings you like.
We hope you enjoyed stopping by the pond for this easy grilled fish recipe. It’s great for summer grilling season just don’t forget to share with your neighbor.
Grilled Fish Tacos - Cowboy Kent Rollins
Ingredients
- Juice of 1 lime
- 2 tablespoons oil olive oil
- 1 clove garlic minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 white fish filets perch, catfish, walleye, etc.
- Smokey Coleslaw recipe below
- Queso Fresco cheese for topping
- Avocado slices for topping
Instructions
- Mix the lime juice, oil, garlic, chili powder, cumin and smoked paprika in a small bowl.
- Cut the fish into large strips and place in a plastic bag. Add the seasoning mixture and toss to coat the fish. Place in the icebox for 1 to 2 hours.
- Meanwhile, heat the grill to high. Be sure the grill is clean and well oiled. Grill the filets about 3 to 4 minutes per side, depending on thickness of fish. Before turning the fish the first time, be sure the underside is white and firmed up slightly. The fish is down when it is white and flaky.
- Remove from grill and let rest about 2 to 3 minutes, then crumble on the tortillas and top with the Smokey Coleslaw, queso fresco and avocado, or your favorite toppings. Serve immediately.
Smoky Coleslaw - Cowboy Kent Rollins
Ingredients
- 4 tablespoons Sour Cream
- 2 tablespoon mayonnaise
- 1 teaspoon chopped dried ancho chili
- 2 teaspoons horseradish
- 2 teaspoons lemon juice
- ½ teaspoon liquid smoke
- 1 teaspoon sugar
- 1 tablespoon dill weed
- 1 16-ounce bag tricolor coleslaw mi
Instructions
- In a small bowl, combine all the ingredients, except the coleslaw, until smooth.
- Add the coleslaw to a medium bowl and stir in the dressing mixture. Cover and place in the icebox at least one hour or until ready to serve. Stir before serving.
Corn Tortillas - Cowboy Kent Rollins
Ingredients
- 2 cups instant Corn Masa mix
- 2 teaspoons salt
- 1 ½ to 2 cups warm water
- 1 tablespoon corn oil
Instructions
- In a mixing bowl, combine the masa and salt.
- Begin by stirring in 1 ½ cups of water. Mix well until a soft ball forms. You may need to add more water or masa to achieve the consistency. Be sure it is pliable and soft, but not sticky.
- Form a well in the middle of the dough and add the corn oil. Knead the oil into the dough for about 4 minutes.
- Cover and let rest 2 to 3 minutes.
- Pinch the dough off into about the size of golfballs. Use a tortilla press or rolling pin to roll out the balls to the desired thickness and size.
- Add a light layer of corn oil or bacon grease to a cast iron skillet over medium high heat. Cook until a light brown. Be sure to not overcook the tortillas or they will become brittle and fall apart.
