Grilled Fish Tacos
This recipe for Grilled Fish Tacos is appropriate for a balanced diet as it includes lean protein from the fish, whole grains from the corn tortillas, and plenty of vegetables for added nutrients.
Adapted from Tastes Better From Scratch
Ingredients
- 1 pound lean white fish fillets (tilapia (, halibut, mahi mahi, snapper, cod))
- salt and freshly ground black pepper
- 2 Tablespoons oil (vegetable or canola oil)
- 1 small lime (, juiced)
- 1 clove garlic (, minced)
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne (, optional)
- 8 white corn tortillas
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 small lime (, juiced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon Sriracha hot sauce (, or to taste)
- Pico de gallo
- Cotija cheese
- Shredded cabbage
- fresh cilantro
- avocado
- lime wedges
- red onion
- hot sauce (try siracha or valentina)
Method
- 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.30 min timer
- 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.4 min timer
- 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.
Balanced check: watch for everyone’s restrictions at your table; on their own these recipes have none. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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