Grilled Fish Tacos with Cilantro-Lime Sauce
1 cup packed fresh cilantro leaves
3 tablespoons lime juice
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup vegetable oil
2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 pounds cod fillets
Corn tortillas, warmed, for serving
2 cups shredded cabbage, for serving
Lime wedges, for serving
In a blender or food processor, blend the cilantro and lime juice until the cilantro is finely chopped. Add the mayonnaise and sour cream and blend until smooth. Pour into a bowl, cover, and refrigerate until ready to serve.
Make the fish:
In a shallow baking dish, whisk together the vegetable oil, lime juice, garlic powder, cumin, and chili power. Pat the fish dry, then place it in the baking dish. Turn the fish in the marinade until coated. Cover and refrigerate for 15 minutes or up to 2 hours.
Heat an outdoor grill over medium-high heat until hot. Use tongs to dip a paper towel in oil, then brush on the grate. Place the fish on the grill and cook for 3 to 4 minutes per side, until flaky. Use a large metal spatula to remove from the grill to a serving dish. Use a fork to gently break up the fish into chunks.
To serve, each person takes a warm corn tortilla and fills it with a few pieces of fish, cabbage, a squeeze of lime, and a drizzle of sauce over the top.