Ingredients with Measurements:
- 2 fish heads, cleaned and scaled
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
- 1/4 cup diced onion
- Hot sauce, to taste
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, salt, and pepper.
3. Brush the fish heads with the spice mixture.
4. Place the fish heads on the grill and cook for 6-8 minutes on each side, or until the flesh is cooked through and the skin is crispy.
5. Remove the fish heads from the grill and let them cool for a few minutes.
6. Using a fork, remove the flesh from the fish heads and discard the bones and skin.
7. Warm the tortillas on the grill for 30 seconds on each side.
8. To assemble the tacos, place a few spoonfuls of fish on each tortilla.
9. Top with avocado slices, cilantro, onion, and hot sauce.
10. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 23g
Protein: 14g
Substitutions for ingredients:
- Any firm white fish can be used instead of fish heads.
- Flour tortillas can be used instead of corn tortillas.
- Red onion can be used instead of white onion.
Variations:
- Add shredded cabbage or lettuce for extra crunch.
- Use a different spice blend for the fish, such as Cajun seasoning or Old Bay.
- Top with a salsa or pico de gallo for added flavor.
Tips and tricks:
- Make sure to clean and scale the fish heads thoroughly before cooking.
- Use tongs to flip the fish heads on the grill to avoid breaking the flesh.
- Warm the tortillas on the grill for extra 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 a skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a sprinkle of cilantro on top.
Garnishes:
Cilantro, lime wedges, hot sauce
Pairings:
- Mexican rice
- Black beans
- Grilled vegetables
Suggested side dishes:
- Guacamole
- Chips and salsa
- Corn on the cob
Troubleshooting advice:
- If the fish flesh is sticking to the grill, brush the grill with oil before cooking.
- If the fish is not cooked through, place it in the oven at 350°F for a few minutes until cooked.
Food safety advice:
- Make sure to clean and scale the fish heads thoroughly before cooking.
- Use a meat thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Food history:
Fish tacos originated in Baja California, Mexico in the 1960s. They were traditionally made with fried fish, but grilled fish has become a popular alternative.
Flavor profiles:
Spicy, savory, fresh
Serving suggestions:
Serve with a cold beer or margarita for a refreshing pairing.
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