Fish taco
Ingredients
1 pound white fish fillet
Salt and pepper
2 tablespoons oil
1 small lime, juiced
1 clove garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
8 white corn tortillas
Fish taco sauce
1/2 cup sour cream
1/3 cup mayonnaise
1 small lime juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon sriracha hot sauce
Toppings
Pico de gallo
Sheddes cabbage
Cilantro
Red onion
Avocado
Cotija cheese
Instructions
Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
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.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
Serve with a side of Authentic Mexican rice