Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or halibut)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, diced
- 1/2 red onion, diced
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 tbsp. olive oil
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 chili powder, cumin, garlic powder, salt, and pepper.
3. Rub spice mixture onto fish fillets.
4. Grill fish for 3-4 minutes per side, or until cooked through.
5. While fish is cooking, heat tortillas on the grill for 30 seconds per side.
6. In a mixing bowl, combine diced avocado, red onion, jalapeno, lime juice, cilantro, and olive oil. Mix well.
7. Once fish is cooked, remove from grill and let cool for a few minutes.
8. Cut fish into small pieces.
9. Assemble tacos by placing fish on top of tortillas and topping with avocado salsa.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 12g
Carbohydrates: 27g
Protein: 20g
Fiber: 7g
Substitutions for ingredients:
- Any white fish fillet can be used in place of tilapia, cod, or halibut.
- Flour tortillas can be used in place of corn tortillas.
- Red bell pepper can be used in place of jalapeno for a milder salsa.
Variations:
- Add shredded cabbage or lettuce for extra crunch.
- Top with a dollop of sour cream or Greek yogurt.
- Use mango or pineapple in the salsa for a tropical twist.
Tips and tricks:
- Make sure to rub the spice mixture onto the fish evenly for maximum flavor.
- Don't overcook the fish, as it will become dry and tough.
- Warm the tortillas on the grill for added flavor and texture.
Storage instructions:
Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fish in the microwave or on the stove until heated through. Warm tortillas on the grill or in the microwave.
Presentation ideas:
Arrange tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Lime wedges and cilantro sprigs
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
If the fish is sticking to the grill, make sure the grill is well-oiled before cooking.
Food safety advice:
Make sure to cook fish 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 since become a popular dish in the United States.
Flavor profiles:
Spicy, tangy, and fresh
Serving suggestions:
Serve with a cold beer or margarita for a refreshing and satisfying meal.
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Region: Mexican