Grilled Fish Tacos
Tacos are one of the most famous Mexican dishes. They used the word “taco” to refer to a small piece, that’s why tacos are tiny in size. One of the most kinds of tacos preferred by people from that time is the fish tacos. The fish tacos can be fried and grilled, but in this recipe you are going to try the healthier version on the grill, but make sure to use lean and flaky fish because it doesn’t require lots of time.
Grilled Fish Tacos
The most flavorful Fish Taco that you will ever try.
Equipment
Ingredients
For the Fish
- 1 lb Lean white fish like Tilapia
- Salt and Pepper
- 2 tbsp Plant Oil
- 1 Small Lime: Juiced
- 1 Garlic Clove
- 1.5 tsp Chilli Powder
- 1 tsp Cumin
- 1/2 tsp Paprika
- 8 White Corn Tortillas
For the Fish Taco Sauce
- 1/2 Cup Sour Cream
- 1/3 Cup Mayyonaise
- 1 Small Lime: Juiced
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/4 tsp Salt
- 1 tsp Sriracha
For the toppings
- Pico de gallo
- Cheese
- Shredded Cabbage
- Cilantro
- Avocado
- Lime Wedges
- Red Onion
- Hot Sauce
Instructions
- Season the fish with a little salt and pepper on each side
- In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika.
- 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.
- 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 toppings.
