Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado
- 1/4 cup fresh cilantro leaves
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: shredded cabbage, diced tomatoes, sliced jalapenos, hot sauce
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. Rub 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, prepare the avocado-cilantro sauce. In a blender or food processor, combine avocado, cilantro, Greek yogurt, mayonnaise, lime juice, salt, and pepper. Blend until smooth and creamy.
5. Warm the corn tortillas on the grill for 30 seconds per side.
6. To assemble the tacos, place a piece of grilled fish on each tortilla. Top with avocado-cilantro sauce and any desired toppings.
Time:
Preparation time: 15 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 per serving: 350
Fat: 18g
Carbohydrates: 27g
Protein: 22g
Fiber: 6g
Substitutions for ingredients:
- Any type of white fish can be used in place of tilapia or cod.
- Flour tortillas can be used instead of corn tortillas.
- Sour cream can be used instead of Greek yogurt.
- Red onion or diced avocado can be used as toppings.
Variations:
- Add a squeeze of fresh lime juice to the top of each taco.
- Use a different type of sauce, such as salsa or chipotle mayo.
- Serve with a side of black beans and rice.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking the fish to prevent sticking.
- Use a fish spatula to flip the fish fillets on the grill.
- Warm the tortillas on the grill for added flavor.
Storage instructions:
Leftover fish and sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or oven until warmed through. Reheat the tortillas on the grill or in the microwave.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh cilantro leaves and lime wedges.
Garnishes:
Shredded cabbage, diced tomatoes, sliced jalapenos, hot sauce
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
Black beans and rice
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled and try using a fish spatula to flip it.
- If the avocado-cilantro sauce is too thick, add a splash of water or lime juice to thin it out.
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, and have become a popular dish in many parts of the world.
Flavor profiles:
The grilled fish is seasoned with chili powder, cumin, and garlic powder for a smoky and slightly spicy flavor. The avocado-cilantro sauce adds a creamy and tangy element to the dish.
Serving suggestions:
Serve the tacos with a side of black beans and rice for a complete meal.
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Region: Mexican