These Fish Tacos with Dill Slaw and Cilantro Crema are packed with flavor! Corvina is grilled and flaked and combined with a delicious dill slaw and cilantro crema.
The Ultimate Taco
When I think about my favorite taco ever, it has to be a fish taco. Sure, Chicken Tinga is great, Barbacoa is fine. I mean, who am I kidding. I love all tacos!
But Fish Tacos tend to hold a special place in my heart. Tender and flaky fish, crispy and tangy slaw, and a cool and creamy drizzle to pull it all together. These fish tacos feature a dense white fish that you may be somewhat unfamiliar with called Corvina.
I’ll tell you all about it, how to prepare it, and how to make the ultimate fish taco. Read on to learn more!
What Is Corvina?
Very similar to seabass, Corvina is a dense and flaky white fish. It lends nicely to grilling and is also a well-known fish used for Ceviche. Corvina live in tropical waters, with the majority of the Corvina enjoyed n the United States coming from Central America.
How To Cook Corvina
Covina is a versatile fish that takes well to cooking methods of all kinds.
Baking the fish is a popular solution for fast weeknight meals. Placing it on a baking sheet drizzled with a mixture of olive oil, garlic, lemon juice, and fresh herbs is a tasty way to try it. Bake at 350º for 15-20 minutes, or until the flesh easily flakes.
Curing the fish happens when it is soaked in citrus juice, which is how you make ceviche. The citrus juice breaks down the proteins in the fish, similar to how they would if you were to cook it. Consider swapping it in for the scallops in my Scallop Ceviche recipe!
Grilling has to be my favorite way to enjoy this delicious fish. You could easily grill individual portions of Corvina as a main dish, but I love using it for fish tacos, since it flakes easily and takes on a layer of smoky flavor from the grill.
How To Make Fish For Fish Tacos
I have a recipe for Fried Fish Tacos which I know and love, but grilling the fish is a healthier alternative that still delivers major flavor.
You can opt to season and grill the fish in smaller pieces, allowing each taco to get an individual slice of fish. Or, you can shred the fish after it’s been grilled, seasoning it with a little extra lime juice. This is my favorite method since it’s less work and makes a ton of fish!
What Goes On A Fish Taco?
Fish tacos traditionally have some form of a slaw on them. It can be creamy or vinegar-based, but that quintessential crunch from the cabbage is a must!
While cilantro is a delicious addition, you have to try dill! My friend Kaylee and her husband Derek make the best fish tacos, which was the inspiration for this recipe. They use a ton of dill in their slaw recipe, and it’s unbeatably fresh and delicious!
I also love adding a flavorful sauce, like a crema. My version in this recipe includes lime juice and cilantro, adding extra flavor and kick.
Other delicious additions to consider include:
- Chopped fresh tomato
- Pickled red onions
- Fresh herbs
- Sliced or cubed avocado
- Sliced radish
- Cheese (cotija is my favorite for tacos)
- Your favorite hot sauce
Don’t forget a cold beverage!
What To Serve With Fish Tacos
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Fish Tacos with Dill Slaw and Cilantro Crema
Ingredients
For the Grilled Corvina:
- 1 lb Corvina or other dense white fish such as Mahi Mahi, Halbut, Snapper, or Tilapia
- 1 Tbsp olive oil
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 lime, juiced
For the dill slaw:
- 1 1/2 cup chopped green cabbage
- 1/2 cup chopped red cabbage
- 1/2 cup fresh dill, chopped
- 1/4 cup Greek yogurt
- 2 Tbsp red wine vinegar
- 1 Tbsp mayonnaise
- 1 tsp Salt
- 1/2 tsp cumin
For the cilantro crema:
- 1/2 cup greek yogurt or sour cream
- 2 Tbsp cilantro
- 1/4 tsp salt
- 1 Tbsp lime juice
- 1 tsp minced jalapeno, optional
To serve:
- Tortillas (fresh if you can find them!)
- Sliced or cubed avocado
- Pickled red onion
- Hot sauce
- Lime wedges
Instructions
For the Grilled Corvina:
- Preheat grill to medium high, about 400 º.
- Rinse fish and pat fry with paper towels. Drizzle with olive oil. Combine spices and rub mixture all over fish.
- Spray oil on the grates of your grill - this will help prevent sticking. Grill the fish, flipping 1-2 times, until completely cooked through and the fish flakes easily.
- Add fish to a large bowl and set aside to cool slightly.
- Halve the lime, juicing half of it over the fish. Using two forks, flake the fish being mindful of bones, and removing them if you spot any.
For the dill slaw:
- In a large bowl cobin the the cabbage and dill, tossing to combine.
- In a seaparet bowl combine greek yogurt, red wine vinedagr, mayonnaise, salt and cumin. Mix completely to combine, tasting and adjusting salt, vinegar, and mayonnaise as needed.
- Pour over cabbage, tossing completely to combine. Keep in refirgerator until ready to use, up to 1 day in advance (although note that the longer the mixture sits, the red cabbage's color will bleed!).
For the cilantro crema:
- In a blender of food processor combine all ingredients until smooth. Serve drizzled over tacos.
Resources
- Fortune Fish & Gourmet, “Finfish: Corvina”, accessed July 17th, 2021. https://www.fortunefishco.net/corvina
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