- 1 lb. lean white fish filets (Tilapia, Halibut, Mahi Mahi, Snapper, Cod)
- Salt and Freshly Ground Pepper
- 2 Tbsp. Oil (Vegetable or Canola
- 1 Small Lime, Juiced (I use ReaLime Lime Juice, 2 Tbsp equals 1 Lime)
- 1 Clove Garlic, minced
- 1 1/2 Tsp. Chili Powder
- 1 Tsp. Ground Cumin
- 1/2 Tsp Paprika
- 1/8 Tsp. Cayenne Pepper, Optional
- 8 White Corn Tortillas
Fish Taco Sauce Ingredients:
- 1/2 Cup Sour Cream
- 1/3 Cup Mayonaise
- 1 Small Lime, Juiced
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Cumin
- 1/4 Tsp. Salt
- 1 Tsp. Sriracha Hot Sauce, or to taste
Topping Ingredients:
- Pico de Gallo
- Cojita Cheese
- Shredded Cabbage
- Fresh Cilantro
- Avocado
- Lime Wedges
- Red Onion
- Hot Sauce (Try Sriracha or Valentina)
How To Make It:
- Season the fish with a little salt and pepper on both sides.
- In a mixing bowl, mix together oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
- Add fish to a large ziplock bag.
- Pour marinade over fish.
- Seal bag and allow to marinade for 20 to 30 minutes.
- Preheat grill to medium-high heat.
- Brush grill grates with oil.
- Grill fish filets for about 3-4 minutes on each side, flipping only once (cook time will vary depending on thickness of fish).
- Add corn tortillas to the grill, warm for 15 seconds, each side.
- Transfer fish to a plate, allow to rest for a few minutes before gently breaking into pieces.
- Serve on warm tortillas topped with; cabbage, pico de gallo, sauce and other desired toppings.
- Serve with a side of authentic Mexican rice.
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