Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- Lime wedges for serving
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, cilantro, garlic, cumin, smoked paprika, red pepper flakes, salt, and pepper.
3. Brush fish fillets with the churri sauce and place on the grill. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. Warm the tortillas on the grill for 10-15 seconds per side.
5. To assemble the tacos, place a piece of fish on each tortilla. Top with sliced avocado, crumbled queso fresco, and a squeeze of lime juice.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 15g
- Protein: 13g
- Fiber: 3g
Substitutions for ingredients:
- Any white fish fillets can be used
- Cotija cheese can be substituted for queso fresco
- Flour tortillas can be used instead of corn tortillas
Variations:
- Add sliced red onion or diced tomatoes to the tacos
- Use the churri sauce as a marinade for the fish before grilling
- Top with a dollop of sour cream or Greek yogurt
Tips and tricks:
- Make sure to brush the fish with the churri sauce before grilling for maximum flavor
- Warm the tortillas on the grill for added flavor and texture
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 oven until warmed through
Presentation ideas:
- Serve the tacos on a platter with lime wedges and extra cilantro for garnish
Garnishes:
- Lime wedges
- Fresh cilantro
Pairings:
- Serve with a side of Mexican rice and black beans
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled before placing the fish on it
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:
- Churri sauce is a popular condiment in Argentina and Uruguay, typically served with grilled meats
Flavor profiles:
- Smoky, spicy, and herbaceous
Serving suggestions:
- Serve with a cold beer or margarita for a refreshing pairing
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Region: Mexican