I know my way around a fish taco, chances are if they are on the menu I will order them. Unless it’s made with tuna, that is not the right fish for a taco people. So why haven’t I made them before? I don’t know, maybe because Shane isn’t a fan and it always seemed like a lot of work for myself. That was closed minded. These were easy and so good.

The other night we wanted to have fish for dinner. We all know we shouldn’t be eating farm raised fish, so finding a good fresh piece of wild caught fish for a price that doesn’t resemble a price tag at Tiffany’s isn’t the easiest, cha-ching. We came across some wild sole at Costco which worked out perfect. I could make sole piccata one night and have leftovers for the tacos. Damn I’m brilliant.

I marinated the fish in a little of this and a little of that. Olive oil, lime juice, cumin, chili powder, diced jalapeño, salt and pepper. While that was hanging out I made the white sauce. This is where I took a small short cut. I had some some habanero salsa left over so I mixed that with sour cream, lime juice and salt to taste. That’s it.
I threw the fish on the grill and warmed the tortillas. Once the fish was done I smeared some white sauce on a tortilla, topped with fish, then with cabbage, drizzled with lime and Tapatio of course. Then I shoveled it in my face. Delicious.

*Recipe adapted from Bobby Flay Cooking Light.