Grilled Fish Tacos

Nutrition Notes

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)

Preparation

1. 1

   Step 1

   Season the fish with a little salt and pepper on both sides.
2. 2

   Step 2

   In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
3. 3

   Step 3

   Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
4. 4

   Step 4

   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.
5. 5

   Step 5

   Add the corn tortillas to the grill and warm for about 15 seconds on each side.
6. 6

   Step 6

   Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
7. 7

   Step 7

   Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
8. 8

   Step 8

   Serve with a side of Authentic Mexican rice.

9. Bon appetit!