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Along with catfish, a tilapia is a number of the maximum appreciably farmed fish in North America. It’s also one of the leanest white fish fillets with honey-like sweetness and fine texture that make it perfect for tacos. (You can also replace any white-fleshed skinless fish fillet or grilled shrimp for the tilapia.) To shop time, use an amazing-nice bottled ranch dressing from the fridge section or your favored deli coleslaw.
Ingredients
1 pound lean white fish fillets (tilapia, halibut, mahi-mahi, snapper, cod)
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 small lime, juiced
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne, optional
8 white corn tortillas
Fish taco sauce:
1/2 cup sour cream
1/3 cup mayonnaise
1 small lime, juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
¼ teaspoon salt
1 teaspoon sriracha hot sauce, or to taste
Toppings:
Pico de gallo
Cotija cheese
Shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce (try siracha or Valentina)
Instructions
Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinate for 20-30 minutes.
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on the thickness of fish), flipping only once.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and 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.
Notes
Find my tips for perfect fish tacos, above in the post.
Marinade adapted from Cooking Classy.
Nutrition
Calories: 327kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 346mg | Potassium: 160mg | Fiber: 3g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2.8mg | Calcium: 78mg | Iron: 1.4mg
Ingredients
1 pound lean white fish fillets (tilapia, halibut, mahi-mahi, snapper, cod)
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 small lime, juiced
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne, optional
8 white corn tortillas
Fish taco sauce:
1/2 cup sour cream
1/3 cup mayonnaise
1 small lime, juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
¼ teaspoon salt
1 teaspoon sriracha hot sauce, or to taste
Toppings:
Pico de gallo
Cotija cheese
Shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce (try siracha or Valentina)
Instructions
Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinate for 20-30 minutes.
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on the thickness of fish), flipping only once.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and 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.
Notes
Find my tips for perfect fish tacos, above in the post.
Marinade adapted from Cooking Classy.
Nutrition
Calories: 327kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 346mg | Potassium: 160mg | Fiber: 3g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2.8mg | Calcium: 78mg | Iron: 1.4mg
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