Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Optional toppings: shredded cabbage, diced tomatoes, sliced jalapenos, lime wedges
Special equipment needed:
- Grill or grill pan
- Blender or food processor
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. Brush mixture onto both sides of fish fillets.
3. Grill fish for 3-4 minutes per side, or until cooked through and flaky.
4. While fish is cooking, warm tortillas on the grill for 30 seconds per side.
5. In a blender or food processor, combine avocado, sour cream, mayonnaise, lime juice, cilantro, salt, and black pepper. Blend until smooth and creamy.
6. To assemble tacos, place a few pieces of grilled fish onto each tortilla. Top with avocado crema and any desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings (2 tacos per serving)
Nutritional information:
Calories: 380
Fat: 23g
Carbohydrates: 24g
Protein: 22g
Fiber: 6g
Sugar: 2g
Sodium: 460mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of tilapia or cod.
- Greek yogurt can be used in place of sour cream.
- Red or green cabbage can be used in place of shredded cabbage.
Variations:
- Add sliced avocado, diced tomatoes, and sliced jalapenos as additional toppings.
- Use flour tortillas instead of corn tortillas.
- Add a splash of hot sauce to the avocado crema for extra heat.
Tips and tricks:
- Make sure to brush the fish fillets with the olive oil and spice mixture to ensure they are flavorful.
- Warm the tortillas on the grill for added flavor and texture.
- Use a non-stick grill pan to prevent the fish from sticking.
Storage instructions:
Leftover fish and avocado crema can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fish in the microwave or oven until warmed through. Reheat tortillas on the grill or in the microwave until warmed through. Reheat avocado crema in the microwave or on the stovetop until warmed through.
Presentation ideas:
Arrange tacos on a platter and garnish with lime wedges and fresh cilantro.
Garnishes:
Lime wedges and fresh cilantro
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 and the fish is brushed with enough olive oil.
- If the avocado crema is too thick, add a splash of water or lime juice to thin it out.
Food safety advice:
Make sure to cook the fish 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 1960s. They were traditionally made with fried fish, but grilled fish has become a popular alternative.
Flavor profiles:
Spicy, tangy, and creamy
Serving suggestions:
Serve with lime wedges for squeezing over the tacos.
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Region: Mexican