Fish tacos

WE MODIFIED A FEW DIFFERENT RECIPES WE FOUND.

FINELY SHRED THE CABBAGE.

Cannonball cabbage (the type most commonly found at your grocery store) or purple cabbage both work great for fish tacos, but be sure to take time to shred the cabbage as thin and fine as you possibly can!

WE USED WHITE TORTILLAS.

Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas.

White fish cooks pretty quickly, especially on the grill, so be sure not to cook it for too long. You’ll know it’s ready when it starts to flake easily with a fork. Also, keep in mind that it will continue to cook a little more after it’s taken off the grill.

ADD THE WHITE SAUCE, ALSO CALLED CREMA!

The white sauce in this fish tacos recipe is easy to make and really binds all of the ingredients and flavors together. Add the sour cream (or substitute Greek yogurt),  mayo, lime juice, and seasonings to a bowl and stir to until smooth.

If you don’t have what you need to make fresh pico de gallo, you could substitute your favorite salsa.

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”. Ready to eat in less than 30 minutes!

Course: Main Course

Cuisine: Mexican

Unit: clove, cup, pound, small, Tablespoon, teaspoon

Servings: 4

Calories: 327 kcal

Author: Lauren Allen

Ingredients

• 1 pound lean white fish filets, we used tilapia!! (tilapia , halibut, mahi mahi, snapper, cod)
• Marshalls Creek Spices salt and freshly ground black pepper (Pepper Mill and whole black pepper available at Marshalls Creek Spices)
• 2 Tablespoons oil (vegetable or canola oil)
  
• 1 small lime , juiced
• 1 clove garlic , minced (we used  Marshalls Creek Spices garlic granulated instead) 
• 1 1/2 teaspoons Marshalls Creek Spices chili powder mild or try our hot chili powder
• 1 teaspoon Marshalls Creek Spices ground cumin
• 1/2 teaspoon Marshalls Creek Spices paprika also available in hot paprika
• 1/8 teaspoon Marshalls Creek Spices cayenne pepper (optional)
• 8 white corn tortillas

Fish taco sauce:

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 small lime , juiced
• 1/2 teaspoon Marshalls Creek Spices garlic powder
• 1/2 teaspoon Marshalls Creek Spices cumin
• ¼ teaspoon Marshalls Creek Spices salt
• 1 teaspoon sriracha hot sauce , or to taste

Toppings:

• Pico de gallo
• Cojita cheese
• Shredded cabbage
• fresh cilantro
• avocado
• lime wedges
• red onion
• hot sauce (try siracha or valentina)

Instructions

1. Season the fish with a little salt and pepper on both sides.

2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.

3.Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.

4. 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 thickness of fish), flipping only once.

5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.

6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.

7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

Ingredients for the red cabbage slaw:

Ingredients

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup extra-virgin olive oil

2 teaspoons celery seed

Salt and freshly ground black pepper

1/2 head red cabbage, cut into roughly 1 1/2-inch chunks

2 small carrots, grated

1 small red onion, chopped

1 cup regular or golden raisins (we used regular)

 

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