Fish Tacos
Prepare grilled fish tacos with seasoned fish, fresh toppings, and a creamy sauce, all wrapped in soft corn tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| White Fish Fillets (such as tilapia or cod) | 750 | Grams |
| Corn Tortillas (small size) | 10 | Count |
| Lime (juiced) | 2 | Count |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Garlic Powder | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Red Cabbage (shredded) | 0.5 | Head |
| Avocado (sliced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Sour Cream (whole milk based) | 1 | Cup |
| Jalapeno (seeded and minced) | 1 | Count |
| Onion (small, finely chopped) | 1 | Count |
Instructions
- In a bowl, mix lime juice, olive oil, cumin, paprika, garlic powder, salt, and black pepper to create a marinade.
- Place the fish fillets in the marinade, ensuring they are well coated. Let them marinate for 20 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Grill the fish fillets for 3-4 minutes on each side until cooked through and slightly charred.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- In a small bowl, mix sour cream with minced jalapeno and a pinch of salt to make the sauce.
- Assemble the tacos by placing grilled fish on each tortilla, topped with shredded cabbage, sliced avocado, chopped cilantro, and a dollop of the jalapeno sour cream sauce.
- Serve the tacos immediately with lime wedges on the side.
Prep
- Thaw fish fillets if frozen
Kitchen equipment
Grill or Grill Pan