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Making fish tacos out of today's catch

In this episode of North Dakota Outdoors, Game and Fish Department R3 coordinator Cayla Bendel shows how to prepare grilled fish tacos, which can be started the night before or made late-afternoon for a tasty dinnertime meal.

Fish tacos.jpg
These fish tacos are topped with pico de gallo, chopped cabbage and a lime cream taco sauce.
Contributed / North Dakota Game and Fish Department
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So, you've caught your channel catfish, or maybe a walleye, northern pike or number of panfish. What's better than to prepare tacos from your catch?

In this episode of North Dakota Outdoors, Game and Fish Department R3 coordinator Cayla Bendel shows how to prepare grilled fish tacos, which can be started the night before or made late-afternoon for a tasty dinnertime meal.

Ingredients

  • 4 fish fillets (approx.)
  • White corn tortillas
  • 2 tbl olive oil
  • 2 tbl lime juice
  • 1 tbl chili pepper
  • 1 tsp garlic salt
  • 1 c. chopped red cabbage
  • 2 roma tomatoes (diced)
  • 1/2 c. red onion (diced)
  • 1 tbl cilantro
  • 1 tsp lime juice
  • 1/2 c. sour cream
  • 1/3 c. mayo
  • 2 tbl lime juice
  • 1 tsp garlic powder
  • 1 tsp siracha or other hot sauce

Directions

  • Combine olive oil, 2 tablespoons of lime juice, chili pepper and garlic salt. Marinade the fillets in this mixture for at least 30 minutes, up to 8 hours.
  • Remove fillets from marinade and place in foil, ensuring they're still evenly coated with the marinade. Seal foil packets so they can be flipped on the grill.
  • Grill for 10 minutes, flipping halfway through, on medium-high heat or until fish is white and flaky
  • Dice tomatoes, cabbage, red onion and cilantro. Mix with lime juice to make a pico de gallo.
  • Combine sour cream, mayo, lime juice, garlic powder and hot sauce to make fish taco sauce.
  • Serve fish atop tortillas with pico and taco sauce.

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