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 tsp. garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 tbsp. lime juice
- Salt to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- 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 fillets with the spice mixture.
4. Grill the fish for 4-5 minutes per side, or until cooked through.
5. While the fish is cooking, make the chipotle mayo by whisking together mayonnaise, adobo sauce, lime juice, and salt in a small bowl.
6. Warm the tortillas on the grill for 30 seconds to 1 minute per side.
7. To assemble the tacos, place a spoonful of chipotle mayo on each tortilla, followed by a piece of grilled fish, shredded cabbage, and sliced avocado.
8. Squeeze a lime wedge over each taco before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 260
Fat: 16g
Carbohydrates: 17g
Protein: 14g
Sodium: 250mg
Substitutions for ingredients:
- Any white fish can be used in place of tilapia or cod.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of cabbage.
- Sour cream can be used instead of mayonnaise in the chipotle mayo.
Variations:
- Add diced tomatoes, sliced jalapenos, or chopped cilantro to the tacos.
- Use shrimp or chicken instead of fish.
- Serve with a side of black beans and rice.
Tips and tricks:
- Make sure to brush the fish with the spice mixture evenly to ensure even flavor.
- Warm the tortillas on the grill for added flavor and texture.
- Use tongs to flip the fish on the grill to prevent it from falling apart.
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 on the stove until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Black beans and rice.
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:
Fish tacos originated in Baja California, Mexico, and have become a popular dish in the United States.
Flavor profiles:
The grilled fish is seasoned with chili powder, cumin, and garlic powder, giving it a smoky and spicy flavor. The chipotle mayo adds a creamy and slightly sweet flavor, while the cabbage and avocado provide a fresh and crunchy texture.
Serving suggestions:
Serve the tacos with a side of black beans and rice for a complete meal.
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Region: Mexican