Recipe courtesy of The Bear Cupboard (

Source:  The Bear Cupboard

Bear Rating:  10 out of 10


1 cup bottled Ranch dressing

1/4 cup freshly squeezed lime juice

1/2 tsp. dried chipotle chile powder (or 1 tsp. minced chipotle chile in adobo sauce from can)

1/2 tsp. ground cumin

1 Tbsp. finely chopped fresh cilantro


1/4 cup freshly squeezed lime juice

Zest of one lime

3 Tbsp. olive oil

1 tsp. grated or minced fresh garlic (about 1 clove)

1/2 tsp. sea salt

1/8 tsp. black pepper

FISH:  1-1/2 lbs. fish of choice (e.g., trout, tilapia, grouper, cod, Mahi Mahi, Spanish mackerel)


About 8 flour or corn tortillas, 5" size

About 1 to 1-1/2 cups finely shredded fresh cabbage

About 1 to 1-1/2 cups chopped avocado (or guacamole)

About 1 cup salsa of choice (or chopped fresh tomatoes)

About 1/4 to 1/2 cup of finely grated Cotija cheese (available in Wal-Mart)

About 1/2 cup chopped cilantro

Lime quarters or slices


1. In small bowl, combine dressing ingredients.  Sauce will be thin.  Cover.  Chill.

2. In quart or gallon-size plastic resealable bag, combine all marinade ingredients.  Massage well to distribute ingredients.  Add fish.  Seal bag.  Refrigerate up to 2 hours.

3.  Heat gas or charcoal grill to medium hot (about 400F).  (Season grates by rubbing with paper towel folded over several times and held by tongs, then dipped into vegetable oil.)  While grill is heating up, set out all the accompaniments and the sauce.  Place fish directly on grates and grill several minutes on each side, or till fish flakes easily with fork.  Transfer fish to plate and cover to keep warm.  Grill tortillas about 10-15 seconds each side, just enough to warm and soften them.  Place them in tinfoil to keep warm.

4.  Cut fish into serving pieces and place in bowl or dish.  Let everyone make their own fish taco, adding the accompaniments they want.

YIELD:  About 8 fish tacos, enough for 4 people