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Writer's pictureSam Burgess

Fish Tacos with Grilled Scallions

Updated: Jun 29, 2023


fish tacos with grilled scallions and other toppings

These fish tacos have 3 pillars: smokey grilled fish, crunchy cabbage, and zingy crema. These pillars are supported on a base of grilled tortillas and decorated with fresh pico de gallo, grilled scallions, hot sauce, and fresh cilantro. What are you waiting for? Get building!


Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 60 minutes

Cook Time: 20 minutes

Servings: 3-4 (~10 tacos)


Ingredients:

Grilled Fish

  • 2-pound lean white fish fillets (cod, tilapia, halibut, mahi-mahi, snapper)

  • Salt and freshly ground black pepper

  • 2 tablespoons vegetable or canola oil

  • 2 tablespoons lime juice

  • 2 tablespoons garlic, minced (~5 cloves)

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 1/4 teaspoon cayenne pepper, optional

Pico de Gallo

  • 3-4 medium Roma tomatoes, small dice

  • ¼ each red onion, small dice

  • ¼ cup chopped cilantro

  • ¼ cup white vinegar

  • 1 teaspoon garlic powder

  • ½ teaspoon cumin, ground

  • 1 teaspoon lime zest (~1 lime)

  • Salt and Pepper, to taste

  • Chipotle powder, to taste (optional)

Crema:

  • 3/4 cup sour cream

  • 2 tablespoons lime juice

  • 1 tablespoon water

  • ¾ teaspoon salt

Other toppings:

  • 1 bunch scallions (about 8 each)

  • 20 white/yellow corn tortillas

  • 1/4 each Shredded green/purple cabbage

  • Fresh cilantro leaves

  • Lime wedges

  • Hot sauce


Preparation:

  1. Season fish with salt and pepper on all sides (use more for thick fillets like cod).

  2. In a large plastic bag, combine oil, lime juice, minced garlic, chili powder, cumin, and cayenne. Mix to combine. Add seasoned fish to bag and let marinate for 30 minutes.

  3. While fish is marinating prepare the toppings. Use your favorite Forge To Table knife to small-dice tomatoes and red onion. Place into a medium-sized mixing bowl with chopped cilantro, white vinegar, garlic powder, cumin, and lime zest, mix to combine. Season with salt, pepper, and chipotle powder (if using).

  4. Prepare crema in a small bowl by combining sour cream, lime juice, water, and salt.

  5. Prepare shredded cabbage, cilantro, and lime wedges.

  6. Preheat grill to medium-high heat. Brush grill with oil or pan spray and grill marinated fillets for 3-6 minutes per side (cook time will vary on the thickness of the fish), flipping only once, until an internal temperature of 145F. Transfer to a plate to cool.

  7. Place the corn tortillas on the grill for 30-60 seconds per side. Place scallions on the grill to develop char marks, about 2-4 minutes. Chop scallions coarsely.

  8. Build tacos on 2 grilled corn tortillas, flaked fish, shredded cabbage, pico de gallo, grilled scallions, crema, cilantro, hot sauce, and lime wedges. Or make it your own! Enjoy.

If you liked this recipe, use Discount Code: TESTKITCHEN at theForge To Table Shop checkout to support more amazing recipe content!

Forge To Table 8" Gyuto next to a variety of taco toppings

marinated spiced fish on the grill

1 comment

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1 Comment


Mike Ruddy
Jun 28, 2020

So funny you posted this. I just made fish tacos with some fresh caught Halibut a couple weeks ago.


Couple things I did different was adding a mango and 2 avacados to the pico.


Also made a spicy mayo as my son, whom we purchased the FTT core combo kit shears and sharpening stone for(seeing his knives led me to purchase my own pair of shears and become a kickstarter backer too! Great looking and feeling knives!!!), has a dairy allergy, using Best Foods/Hellman’s mayo and adding lime juice, Tapatio, Siracha, and ground Corriander for the spice and seasoning. For the fish, pan seared in Scibica’s Olive Oil Jalapeño flavoured olive oil (we sell our olives to Scibica’s which i…


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