Grilled Fish Tacos
Drawn from a named source but not independently confirmed. Double-check before relying on it.
Ingredients and steps reflect general, widely-known culinary technique and have not been individually fact-checked against an official source — same sourcing bar as this site's bait.ts/rigs.ts. The specific food-safety numbers in safeHandlingNotes (145°F safe minimum internal temperature) were checked against FoodSafety.gov, though a direct WebFetch of that exact page returned a 403 on repeated attempts as of 2026-08-08 — the number is corroborated consistently across multiple independent secondary sources describing the same stable FDA guidance. Re-checked in the Phase Next verification pass (2026-08-13): FoodSafety.gov still returns 403 to automated fetches (same corroboration basis as before, not a new gap), the suitableSpeciesIds -> species.ts foodUseStatus restriction was independently re-verified with zero violations across all 12 recipes, and the recipe detail page's per-species AdvisoryNotice/mercury-caution wiring was confirmed to render correctly.
Suitable for: Mahi-Mahi (Dolphinfish), Cobia, Striped Bass, Red Drum, Spanish Mackerel, Wahoo
Advisory exists — review official guidance.
Chesapeake Bay (mainstem) — PCBs: No more than 2 meals/month of anadromous (migratory) striped bass caught in the Chesapeake Bay mainstem.
Data not yet verified.
This site hasn't checked for a fish-consumption advisory covering Mahi-Mahi (Dolphinfish), Cobia, Red Drum, Spanish Mackerel, Wahoo yet. That is not the same as confirmed safe — check current official guidance before eating your catch.
Ingredients
- 1.5 lb fish fillets (see suitable species)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Juice of 1 lime, plus lime wedges for serving
- Salt to taste
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/2 cup sour cream or mayo thinned with a little lime juice
- Salsa or pico de gallo
Steps
- Toss fillets with oil, cumin, chili powder, lime juice, and salt.
- Grill over medium-high heat (or sear in a hot pan) until the fish reaches 145°F and flakes easily, about 3–5 minutes per side depending on thickness.
- Flake the fish into large pieces.
- Warm tortillas, then fill with fish, cabbage, a drizzle of the lime crema, and salsa.
- Serve with extra lime wedges.
Substitutions & notes
- Blacken instead of grilling for a spicier version — see the blackened fillets recipe's spice mix.
Safe handling: Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination.
Allergy notice: Fish is one of the FDA's nine major food allergens (FALCPA / FASTER Act) — check with anyone you're serving before making this. This project hasn't checked every ingredient below against other common allergies (dairy, gluten, shellfish in a shared kitchen, etc.) — read the ingredient list yourself if cooking for someone with a dietary restriction. Also contains dairy (sour cream) unless substituted.