![]() Layer all ingredients over heated tortillas: break fish into pieces, layer over warm tortillas.In a bowl whisk all sauce ingredients: while the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl.Remove fish from marinade and cook about 3 – 4 minutes per side, until cooked through.Preheat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil.Bake until cooked through, about 10 – 15 minutes (fish should flake easily with a fork). Line a baking sheet with parchment paper or spray with non-stick cooking spray. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).Brush grill grates with oil and place fish on grill. Briefly soak fish in marinade: Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).Make marinade: in a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).It may look like a long list of ingredients but to see how much it is in the photo above you’ll realize it’s not as lengthy and daunting as it may seem. I like to use full fat for a rich sauce but low fat will work great too. Sour cream and Mayonnaise – these are used to make a creamy fish taco sauce.Cotija cheese – this optional ingredient adds a nice light tang, it’s one of my favorite Mexican cheeses.Cilantro – feel free to add more to taste.Avocado – use a nice ripe avocado, it’s always a game changer.Shredded purple cabbage – this adds that classic crunch we crave in seafood tacos.Corn tortillas – I like to warm them in a little vegetable oil or olive oil so they aren’t bland and dry until they get just a few golden spots then flip and cook on the opposite side.If you use talapia look for thicker fillets that won’t fall apart easily. ![]() Talapia, cod or mahi mahi – the idea is to use neutral flavored white fish.Chili powder, cumin, paprika, cayenne pepper, salt and pepper – these classic Mexican spices add a well seasoned layer of flavor to the fish.If perferred arlic powder can be used in this marinade as well, use 1/4 tsp. Fresh garlic and garlic powder – I like raw garlic in the marinade but powder in the sauce so it’s not overwhelming.Lime juice – this is the best flavor in these tacos it really brightens them up. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |