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Citrus-Grilled Fish Tacos: Bright Flavors for Chenin Blanc + Viognier
Flaky grilled fish meets crunchy citrus slaw, creamy avocado, lime crema, and warm corn tortillas in these fresh, flavorful tacos. Bright citrus and subtle spice make them a natural companion for Pine Ridge Vineyards Chenin Blanc + Viognier.
Yield: 8 tacos |
Prep: 20 minutes |
Cook: 10 minutes |
Total Time: 30 minutes
Ingredients
For the Fish
- 1¼ pounds mahi-mahi, halibut, or another firm white fish
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Citrus Slaw
- 2 cups finely shredded green or red cabbage
- Juice of 1 orange
- Juice of ½ lime
- ¼ cup chopped fresh cilantro
- 1 teaspoon olive oil
- Pinch of salt
For the Lime Crema
- ½ cup sour cream or Mexican crema
- Juice of ½ lime
- Pinch of salt
For the Tacos
- 8 corn tortillas
- ⅓ cup thinly sliced red onion
- 1 ripe avocado, sliced
- Fresh cilantro and lime wedges, for serving
Preparation
- Season the fish: Cut the fish into large strips. In a shallow bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add the fish and turn gently to coat. Let stand for 10 minutes while you prepare the toppings.
- Make the slaw: Combine the cabbage, orange juice, lime juice, cilantro, olive oil, and salt. Toss well and set aside.
- Prepare the crema: Stir together the sour cream, lime juice, and salt until smooth. Add a teaspoon of water if a thinner consistency is desired.
- Soften the onion: Place the sliced red onion in a small bowl and toss it with a spoonful of the citrus liquid from the slaw. Let stand until ready to assemble.
- Cook the fish: Preheat a grill, grill pan, or heavy skillet over medium-high heat. Cook the fish for approximately 3 minutes per side, depending on thickness, until lightly browned and easily flaked with a fork.
- Warm the tortillas: Warm the tortillas on the grill or in a dry skillet for approximately 30 seconds per side. Wrap them in a clean kitchen towel to keep them pliable.
- Assemble: Divide the fish among the tortillas. Top with citrus slaw, avocado, softened red onion, and lime crema. Finish with cilantro and serve with lime wedges.
Explore some of our favorite Latin-inspired dishes, each paired with Pine Ridge Chenin Blanc + Viognier:
