What’s the best summer recipe to pair with Sauvignon Blanc?
Mexican Grilled Fish Tacos with Cabbage Slaw and Crema Sauce
These grilled fish tacos are the perfect summer meal. They’re a breeze to make, yet impressive enough for company. Topped with a tangy cabbage slaw and creamy Mexican crema sauce, you’ll be transported to a beach in Baja California, Mexico.
Why does this pair so well with a Sauvignon Blanc? These Mexican Grilled Fish Tacos with Cabbage Slaw and Crema Sauce pairs so well because a Sauvignon Blanc is acidic and fresh, with no oak. This acidity and crispness acts as a lemon wedge does with a seafood dish. Sauvignon Blanc’s high acidity and fruitiness comes through and compliments the fish taco.
serves: 4
total time: 50 minutes
Ingredients (we know it’s a lot – but we hear sipping a glass of wine while cooking definitely helps)
for the cabbage slaw:
4 cups shredded green cabbage
1/3 cup fresh cilantro, roughly chopped
3 tablespoons olive oil
1/2 teaspoon cumin seeds
1/4 teaspoon salt
2 tablespoons lime juice
for the fish:
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup fresh cilantro, roughly chopped
1 1/4 pound cod, mahi mahi or snapper
canola or grapeseed oil for oiling the grill
for the crema sauce:
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons lime juice
for serving:
8 flour or corn tortillas
sliced avocado (optional)
hot sauce (optional)
Directions
Make cabbage slaw: Put shredded cabbage and cilantro in a large bowl. Heat olive oil in a pan over medium heat. Once oil is heated, but not smoking, add cumin seeds. Cook cumin seeds in oil for 2 minutes, swirling the pan several times until cumin seeds begin to brown. Pour hot oil and cumin seed mixture over cabbage. It should sizzle. Add salt and toss to coat using tongs. Add lime juice and toss again to combine. Cover and refrigerate for at least 30 minutes while you prepare fish.
Make crema sauce: Whisk together sour cream, mayonnaise and lime juice. Reserve in the fridge.
Make fish: Whisk together olive oil, lime juice, salt, chili powder, cumin and cilantro in a small bowl. Place fish in a shallow baking dish and pour marinade over it. Heat grill to medium high heat. (If using a grill pan instead of a grill, only heat it after fish has marinated for 10 minutes.) Allow fish to marinate for 10-15 minutes while grill is heating. Rub grill grates with canola or grapeseed oil so fish does not stick. Grill fish for 3-4 minutes on the first side, until it releases easily from grill. Flip fish (it’s okay if it breaks!) and grill on other side for another 2-3 minutes until fish is no longer translucent and it flakes easily. Transfer to a plate and flake fish into smaller chunks.
For serving: Toss cabbage slaw again. Serve slaw, fish, crema, tortillas and avocado slices separately, allowing people to make their own tacos.
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