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sunny's famous grilled fish tacos with magic sauce

(2 ratings)
jlauer avatar
Recipe by
Jennifer Lauer
@jlauer
Pittsburgh, PA

If you love fresh, zesty, and fun food you'll love this recipe for grilled fish tacos. In my opinion, the best part is the magic sauce - you can eat it with tortilla chips or use it as a spicy mayonnaise on sandwiches.

(2 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 15 Min

Ingredients For sunny's famous grilled fish tacos with magic sauce

  • SPICY BROCCOLI SLAW
  • 3 clove
    garlic (minced)
  • 1
    shallots (minced)
  • 1
    jalapeño peppers (minced)
  • 1
    zest of one whole lime
  • 2
    juice of 2 limes
  • 1/3 c
    apple cider vinegar
  • 1/3 c
    olive oil
  • 1 pkg
    broccoli slaw (12 ounce package)
  • 1 1/2 tsp
    honey
  • 1/2 tsp
    celery seed
  • 1/2 tsp
    ground pepper
  • 1 tsp
    salt
  • MAGIC SAUCE (WHITE SAUCE)
  • 2 clove
    garlic (grated)
  • 1/2 c
    sour cream
  • 1/2 c
    mayonnaise
  • 1
    zest of one whole lime
  • 1 Tbsp
    tequila
  • 1 Tbsp
    adobo sauce (sauce chipoltes are packed in)
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • GRILLED FISH
  • 4
    tilapia fillets
  • 1 pkg
    fajita seasoning
  • 1/4 c
    olive oil
  • TORTILLAS AND CHEESE
  • 4
    flour tortillas
  • 1 c
    mexican blend shredded cheese

How To Make sunny's famous grilled fish tacos with magic sauce

  • 1
    Prepare the spicy broccoli slaw by mincing the garlic, shallot, and jalapeño - placing in a mixing bowl with lid. Next, zest two limes, juicing, both of these into bowl with the other vegetables. Place the zest of only one of the limes into the bowl (reserve the other zest for the magic sauce. Combine the rest of the liquid ingredients (cider vinegar, oliver oil, honey) and spices (celery seed, salt, pepper) in the bowl. Cover with lid and shake until emulsified. Combine the package of broccoli slaw with the dressing and let sit in the refrigerate for an hour.
  • 2
    Prepare the magic sauce (white sauce) by grating the garlic into a bowl. Measure out the sour cream and mayonnaise into the garlic. Add in the reserved zest of one lime (reserved from the spicy broccoli slaw). Mix together with a spatula. Once mixed, slowly pour in the tequila and combine well. Add in the adobo sauce and salt/pepper. Mix until very smooth and creamy - consistency of thick pancake batter. Cover with plastic wrap and refrigerate for an hour.
  • 3
    Prepare the fish by laying out the four fillets on a plate. Lightly coat with olive oil on both sides and then sprinkle the contents of the the fajita seasoning packet over the fish, covering both sides of the fillets. Cover with plastic wrap and refrigerate until ready to grill.
  • 4
    Heat a grill pan (either on an outdoor grill or an indoor grill pan) at medium-high heat. If using an outdoor grill cover the pan with foil first. If using an indoor grill pan, heat a tablespoon of olive oil in pan. Once grill is heated, place fish on pan and grill for 4-5 minutes, just until fish separates from pan easily. Flip and cook for an additional 4-5 minutes. Cooking time will depend on thickness of fillet. Fish should be crispy on the edges and browned. Once fish is cooked, remove from pan and place on cutting board to chop into large pieces.
  • 5
    Assemble tacos using flour tortillas and cheese. Place flour tortilla on plate, spread on broccoli slaw, sprinkle cheese, and place a quart of the chunked fish over. Sprinkle on magic sauce to taste. Wrap up and enjoy! Serve with lime wedges and a cold Margarita :)
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