Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or mahi-mahi)
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
For the Chipotle Salsa:
- 2 large tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and minced
- 2 garlic cloves, minced
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. fresh lime juice
- 1 tsp. honey
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, cumin, chili powder, garlic powder, salt, and pepper. Brush the mixture onto both sides of the fish fillets.
3. Grill the fish for 3-4 minutes per side, or until cooked through.
4. While the fish is cooking, make the chipotle salsa. In a mixing bowl, combine diced tomatoes, red onion, jalapeño pepper, garlic, cilantro, lime juice, honey, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
5. Warm the corn tortillas on the grill for about 30 seconds per side.
6. To assemble the tacos, place a spoonful of the chipotle salsa on each tortilla, followed by a piece of grilled fish. Top with shredded cabbage and chopped cilantro. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- Makes 8 tacos, serving size is 2 tacos per person
Nutritional information:
- Calories per serving: 280
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 40mg
- Sodium: 300mg
- Total carbohydrates: 32g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 22g
Substitutions for ingredients:
- Any white fish fillets can be used in place of tilapia, cod, or mahi-mahi.
- Red cabbage can be used in place of green cabbage.
- If jalapeño pepper is too spicy, substitute with a milder pepper or omit altogether.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top the tacos with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to brush the fish with the olive oil and spice mixture to ensure it stays moist and flavorful.
- Warm the tortillas on the grill for added flavor and texture.
- Use a slotted spoon to serve the salsa to avoid excess liquid on the tacos.
Storage instructions:
- Store leftover fish and salsa in separate 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 on the grill or in the microwave.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and a bowl of extra salsa on the side.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with a side of Mexican rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled before cooking.
- If the salsa is too spicy, adjust the amount of jalapeño pepper or add more honey to balance the heat.
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 in the 1950s.
Flavor profiles:
- Smoky, spicy, and tangy
Serving suggestions:
- Serve with a cold beer or margarita for a refreshing and flavorful meal.
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Region: Mexican