Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/4 cup Chanh Muối (Vietnamese salted lime)
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and chopped
- 8 small corn tortillas
- 1 avocado, sliced
- Lime wedges, for serving
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, mix together the Chanh Muối, olive oil, cilantro, red onion, and jalapeño.
2. Place the fish fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Grill the fish for 3-4 minutes per side, or until cooked through.
5. Warm the tortillas on the grill for 30 seconds per side.
6. To assemble the tacos, place a few slices of avocado on each tortilla, then top with a piece of grilled fish. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 8 small tacos, serving size is 2 tacos per person
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 18g
Protein: 12g
Sodium: 220mg
Substitutions for ingredients:
- Chanh Muối can be substituted with regular lime juice and salt
- White fish fillets can be substituted with shrimp or chicken
Variations:
- Add sliced cabbage or lettuce for extra crunch
- Top with a dollop of sour cream or Greek yogurt
- Use flour tortillas instead of corn tortillas
Tips and tricks:
- Make sure to pat the fish fillets dry before marinating to ensure the marinade sticks to the fish
- Don't overcook the fish, as it will become dry and tough
- Warm the tortillas on the grill or in the oven before assembling the tacos for extra flavor
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or on the stove until heated through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced jalapeño
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Black beans
- Corn on the cob
Suggested side dishes:
- Mango salsa
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill is well-oiled before cooking.
- If the fish is not cooked through, increase the cooking time by 1-2 minutes per side.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw fish.
Food history:
Chanh Muối is a traditional Vietnamese condiment made from salted limes. It is commonly used in Vietnamese cuisine to add a tangy, salty flavor to dishes.
Flavor profiles:
These Chanh Muối Fish Tacos are tangy, salty, and slightly spicy, with a fresh and bright flavor from the cilantro and lime.
Serving suggestions:
Serve these tacos with a cold beer or a refreshing margarita for the perfect summer meal.
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Region: Vietnamese