Saturday, April 27, 2013

Fish Tacos




Why didn't we try these sooner? These are simple, yet tasty and a great change from our normal "Mexican" food choices. Enjoy!



4 tilapia fillets (about 1 1/3 pounds)
Marinade:
1/2 lime, juiced
1 large clove garlic
1/2 tsp. ground cumin
1/2 tsp. chili powder (I use Frontier Coop brand)
1 Tbsp. canola oil
Salt & Pepper to taste

Cabbage Topping
1 pound cabbage (green or red), sliced very thin with a sharp knife
1/2 - 3/4 cup thinly sliced red onion
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1 Tbsp. canola or olive oil
1 Tbsp. honey
Salt and Pepper to taste

12 corn tortillas
guacamole
sour cream
corn salad (see recipe)
Salsa

Prepare marinade and coat tilapia fillets on both sides. Allow to marinade about 15 minutes on the counter or, if longer, in the refrigerator. Heat grill and oil a fish grate well.
While grill is heating, prepare the cabbage topping and warm the corn tortillas in a pan, keeping them warm under a flour sack towel on an oven-safe plate in a 200 degree oven until ready to eat.

To make cabbage topping, Stir together all ingredients and set aside. Adjust salt and sweetness to taste.

Prepare guacamole and corn salad as desired.

Once grill and fish grate are hot, grill fish on medium high for about 3 minutes per side or until fish turns opaque on both sides. Adjust salt level to taste. Break apart fish fillets to serve in tacos.

To make fish tacos. Take 1 warm corn tortilla, add about 1/4 to 1/3 of the grilled fish, top with cabbage, guacamole, corn salad (if desired) and sour cream and salsa (or whatever toppings you like).

This recipe makes about 12 fish tacos -- about 3 tacos per person, using 1/3 pound per person of fish is a good serving.




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