Fish tacos are unofficially Southern California's signature dish. The fish taco is to SoCal what pizza is to New York or cheesesteak is to Philly. We love them. I ditched the typical "holder" corn tortilla and batter opting to grill/steam the fish in foil packets.
Shelly's Tacoless Fish Tacos
1 pound of a mild white fish (cod, flounder, orange roughy, tilapia, something like that)
1/4 cup Italian Dressing
Shredded Cabbage (I use coleslaw mix)
Sour Cream (or Fage Greek Yogurt)
Shredded Mexican Cheese
Lime
Hot Sauce (I use Cholula)
Aluminum Foil
Marinate the fish (a hour or so in the fridge) in Italian Dressing. Wrap it in foil. Use "Heavy Duty" good foil, if you are using the $1 Store stuff double it.
Grill for approximately 15 minutes with the lid closed, flipping once halfway through cooking time. The fish is done when it separates easily with a fork. Top fish with cabbage, cheese, sour cream, a squeeze of lime, and hot sauce.