Ingredients with Measurements:
- 1 lb. white fish (tilapia, cod, or halibut)
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
3. Brush the fish with the spice mixture and place on the grill. Cook for 3-4 minutes on each side, or until the fish is cooked through.
4. Warm the tortillas on the grill for 30 seconds on each side.
5. To assemble the tacos, place a piece of fish on each tortilla. Top with shredded cabbage, diced tomatoes, diced red onion, and chopped cilantro.
6. Squeeze a lime wedge over each taco before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Any white fish can be used in place of tilapia, cod, or halibut.
- Flour tortillas can be used in place of corn tortillas.
- Shredded lettuce can be used in place of shredded cabbage.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of salsa or hot sauce for added flavor.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the fish to prevent sticking.
- Use a fish spatula or tongs to flip the fish to prevent it from falling apart.
- Warm the tortillas on the grill or in the microwave before assembling the tacos.
Storage instructions:
- Store leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or on the stove until heated through. Warm the tortillas before assembling the tacos.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and additional cilantro for garnish.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Crumbled queso fresco or cotija cheese
Pairings:
- Mexican rice
- Refried beans
- Chips and salsa
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish sticks to the grill or grill pan, use a fish spatula or tongs to gently loosen it from the surface.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish tacos originated in Baja California, Mexico, and have become a popular dish in many parts of the world.
Flavor profiles:
- The fish is seasoned with a blend of chili powder, cumin, garlic powder, onion powder, and paprika, giving it a smoky and slightly spicy flavor. The toppings add freshness and crunch to the tacos.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing and satisfying meal.
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Region: Mexican