Sandbar Patio & Grill Recipe

Marinate fish

Pat dry the fish fillets with paper towels and cut into 1–1.5 inch wide strips. In a shallow bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add the fish strips and turn to coat. Marinate 10–20 minutes at room temperature (no more than 30 minutes so fish doesn't break down).

Heat grill or griddle

Preheat an outdoor grill or cast-iron griddle to medium-high (about 400°F / 200°C). Brush grates or skillet lightly with 1 tsp vegetable oil to prevent sticking.

Cook fish

Place fish strips on the hot grill or griddle in a single layer. Cook 2–3 minutes per side depending on thickness, until opaque and flakes easily with a fork. Remove to a plate and let rest 1–2 minutes.

Warm tortillas

While fish rests, warm tortillas directly on grill for 15–30 seconds per side until pliable and slightly charred, or wrap in foil and heat 3–4 minutes.

In a medium bowl combine 3 cups shredded cabbage, 1/2 cup grated carrot and 1/4 cup chopped cilantro. In a small bowl whisk 1/2 cup mayonnaise, 2 tbs sour cream (or Greek yogurt), 2 tbs lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the vegetables and toss to coat. Taste and adjust seasoning. Refrigerate up to 30 minutes if making ahead so flavors meld.

Make avocado crema by placing 1 ripe avocado (peeled and pitted), 1/4 cup sour cream, 1 tbs lime juice and 1/4 tsp salt in a blender or bowl. Purée until smooth; add a splash of water if needed to loosen to a drizzling consistency. Transfer to a small bowl.

Prepare garnishes: have pickled red onion, cilantro leaves and lime wedges ready for assembly.

Build each taco: place a warmed tortilla on a plate, add about 2–3 strips of grilled fish, a small handful of cilantro-lime slaw, a drizzle of avocado crema, a few pickled onions and cilantro leaves. Finish with an extra squeeze of lime and hot sauce if desired.

Serve immediately with remaining lime wedges and extra slaw on the side. Leftover fish can be refrigerated up to 2 days; crema will darken slightly but remains tasty.