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For our "Bestaurants" show, chef Curtis Stone visits one of his favorite eateries, Back on the Beach Cafe in Santa Monica, CA. His must-have dishes there are the Bananutella French Toast and these grilled fish tacos topped with a spicy sour cream-mayo sauce, cabbage and pico de gallo. Serve them with rice and beans.
Here's where you can find the restaurant-inspired recipes from this show: Rach's Veal Francese, Curtis' Chocolate-Hazelnut Croissant Bread Pudding and Jeff's Pizza Fundido Dip.
For the marinade, in a medium bowl, stir together all the ingredients except the cod. Add the cod, turn to coat and marinate in the refrigerator for about 2 hours.
For the sauce, in a small bowl, stir together all the ingredients.
Prepare a grill.
Oil the grates and grill the cod until just cooked through, 3 to 4 minutes per side.
Meanwhile, brush the tortillas with oil and warm on the grill on both sides.
Place the grilled cod on the warm tortillas and top with cabbage, pico de gallo and the sauce.