Preparation

To make the lime-cilantro sour cream sauce:

• Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos:

• 在一个小碗中，将an鱼，小茴香，大蒜，盐和胡椒粉混合在一起，然后搅拌混合。加入油并搅拌，直到形成松散的糊状物。用香料糊擦鱼，并在冰箱中腌制至少30分钟，最多4小时。
• Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
• 烤鱼，直到煮熟，每侧3至4分钟。转移到切菜板上，切碎。
• Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
• 在一个大碗中，将绿色和红色白菜混合在一起。
• 要组装炸玉米饼，取2个玉米饼，再加上一块鱼，一团酱汁，一汤匙的pico de Gallo和一些卷心菜。在馅料上挤压一条石灰，折叠玉米饼，然后吃。
• Author’s Note:Meredith Deeds grew up in San Diego and taught me the ins and outs of the fish taco. These are an adaptation of her mom’s recipe.