Grilled Fish Tacos with Sriracha Sour Cream

It's grilling time folks!

Actually, I live in the desert so pretty much everyday is grilling day.

I am highly prepared this summer with my outdoor cooking equipment.

I have my smoker, charcoal grill, and my new George Foreman Indoor Outdoor Grill for my daughter. 

This is a really simple dish. I took whitefish fillets and marinated them for about 15 minutes in citrus juices, spices, and a little olive oil.

Grill the fish for about 6-7 minutes per side.

While the fish was marinating, I made a Sriracha sour cream sauce by mixing sour cream with sriracha hot sauce.

This sauce is surprisingly not spicy, the sour cream cools off the sriracha.

I served the tacos with shredded cabbage, lots of cheese and a squeeze of lime juice.

Big Goo decided that I needed more lemon juice, so I squeezed extra lemon on top as well.

I will admit he was correct, the extra lemon kicked the tacos up!

Everyone in my house is a food critic, I am used to it, it's my fault for always asking their opinion.

All done and ready to chow down!

Enjoy!

Grilled Fish Tacos with Sriracha Sour Cream

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

4 whitefish fillets
1 tablespoons extra virgin olive oil
1 teaspoon creole seasoning
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano, dried, crushed
1/2 lemon, juiced
1/2 lime, juiced
corn tortilla shells
grated cheese
limes to garnish
shredded cabbage

For the Sriracha Sour Cream:

1 cup sour cream
1 tablespoon sriracha sauce

Directions:

Rinse fish and pat dry. Place fish in a bowl, add seasonings, olive oil and juice to fish, mix well. Refrigerate for at least 20 minutes.

Wrap tortilla shells up in foil paper. Place on prepared grill until fish is ready.

Grill fish for 6-7 minutes per side until flaky.

Serve with sriracha sour cream by mixing ingredients together.

Serve with cheese, coleslaw and a squeeze of lime.