Saturday, October 1, 2011

Fish Tacos

Fish Tacos

  • 1 lb. mahi mahi, tilapia, whatever you like
  • Kosher salt, to taste
  • 1/4 c. canola oil
  • 1 large lime, juiced
  • 1 Tbsp. chili powder
  • 1/4 tsp. cumin
  • 1 Tbsp. diced jalapeno
  • 1 tsp. minced garlic
  • pinch oregano 
  • 1/4 c chopped fresh cilantro leaves
  • 8 flour tortillas (soft taco size)

Garnish options:
Shredded cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Sliced green onion
Chopped cilantro leaves
Pico de Gallo
Cotija (or feta) cheese

Preheat grill to medium-high heat. Place fish in a medium size dish and sprinkle with Kosher salt. Whisk together the oil, lime juice, chili powder, cumin, jalapeno, garlic, oregano and cilantro and pour over the fish. Let marinate for about 20 minutes.

Remove the fish from the marinade place onto a hot grill (flesh side down if flesh is still on). Grill the fish for 7-8 minutes on the first side (or until fish is just opaque) and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for a few seconds. Place fish on tortillas and garnish with any or all of the garnishes.

We used tilapia because it was the best price at Sam's Club, and we really liked these tacos.  Very light.     You  can definitely just bake in your oven or cook on your stove as well.  I used tinfoil on the grill because the fish falls apart easily.  

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