Fish Tacos

Fish Tacos
(from favfamilyrecipes.com)

• 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
Avocado
Pico de Gallo
Salsa
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.  

How can fish taste so good?

Grilled Salmon
adapted from allrecipes.com

• 2 salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 2 T. vegetable oil (I usually skip)
  

1. Preheat oven to 425.
2. Place each fillet in a tinfoil wrapper.
3. Season salmon fillets with lemon pepper, garlic powder, and salt.
4. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved (I usually take the lazy route and just splash all the ingredients on each fish). Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. (Usually I don't have time to marinate and believe me- it still manages to taste wonderful!)
   
5. Put tinfoil packages on a cookie sheet (making sure there is a little vent in the tinfoil top) and bake for 15-20 minutes or until fillets flake easily with a fork.

We really love salmon this way. Every now and then we like to splurge and buy a package of frozen salmon fillets from Sam's Club. The oven method seems to work better than the grill. At least our bbq grill! Salmon is pretty delicate and is cooked pretty fast. The packets help keep it flaky and juicy in the oven. This recipe is great and makes us happy.