Categorized:
- Main Dish
- Mexican and Southwestern
- Seafood
- Videos
Tagged:
- avocados
- chili powder
- cilantro
- cotija
- cumin
- garlic
- limes
- paprika
- talapia
- tortillas
Fish Tacos
Ingredients
- 2 Tbsp vegetable oil
- 1 1/2 Tbsp fresh lime juice
- 1 garlic clove, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/8 tsp cayenne pepper (optional, or more to taste)
- Salt and freshly ground black pepper
- 1 lb tilapia*, cod, or mahi mahi
For Serving
- 8 corn tortillas**, warmed
- 2 cups shredded purple cabbage
- 1 avocado, sliced
- 3 Tbsp chopped cilantro leaves
- 1/3 cup Cotija cheese (optional)
Fish Taco Sauce
- 1/4 cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp fresh lime juice
- 1/4 tsp garlic powder
Instructions
- In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
- Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Grilling Method
- Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill.
- Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
Oven Method
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Place fish on prepared baking sheet. Bake until cooked through, about 10 - 15 minutes (fish should flake easily with a fork).
Stovetop Method
- Heat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil. Remove fish from marinade and cook in skillet about 3 - 4 minutes per side, until cooked through.
To Make the Sauce
- While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
To Assemble Tacos
- Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce.
Notes
- *If using frozen begin with 1 1/4 lbs then thaw fully. I recommend using talapia that isn’t really thin, otherwise it can fall apart on the grill and cooks too quickly. The thicker fillets work better here.
- **To cook tortillas I like to heat in just a little vegetable or olive oil in a skillet over medium-high heat until golden brown spots appear on each side, or carefully torch edges over a gas stove.
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