Ingredients
Scale
Tacos
- 2 pounds white fish (tilapia, cod, mahi mahi all work well)
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (substitute paprika if you prefer a milder spice)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 small (4.5-inch) white corn tortillas
- 4 cups bagged shredded purple and green cabbage or broccoli slaw
- ½ cup cilantro, chopped
- Optional toppings: pico de gallo, diced avocado, crumbled Cotija or feta cheese, lime wedges, hot sauce
Crema-Lime Sauce
- 1 serrano chile, seeded and minced
- ½ cup plain Greek-style yogurt
- ½ cup light or olive oil-based mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons hot sauce, plus extra to drizzle on top for garnish if desired
- 1 garlic clove, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Cayenne pepper, to taste
Instructions
- Place fish in a gallon-sized baggie or large shallow bowl with oil and next 7 ingredients (through black pepper). Mix well until fish is coated with marinade; set aside and let sit for 30 minutes.
- While fish is marinating, preheat grill* to medium-high heat and make crema-lime sauce. To make sauce, whisk all of the ingredients in a medium bowl until well combined.
- To cook fish, brush grill grates with oil. Grill for 3 to 5 minutes on each side (depending on thickness), flipping once. Fish is cooked with it is opaque and flakes easily. Transfer to a plate and allow to cool for a few minutes, then flake into chunks.
- Add corn tortillas to grill and warm for about 15 seconds on each side. Transfer to a serving plate and top with fish, shredded cabbage or broccoli, cilantro, crema-lime sauce and other desired toppings.
- *To cook in oven: Preheat to 375 degrees F and bake for 20 to 25 minutes, or until fish is cooked through.
Notes
Recommended Utensils; Grill, gallon-sized baggie or shallow bowl, whisk, medium bowl, grill brush, tongs or spatula, two plates
- Prep Time: 45
- Cook Time: 10
- Category: White Fish