Ingredients with Measurements:
- 1 lb. firm white fish (such as cod or halibut), cut into 2-inch pieces
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- Tesgüino (traditional Mexican fermented corn drink)
Special equipment needed:
- Grill or grill pan
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, garlic powder, cumin, salt, and pepper.
3. Brush the fish pieces with the spice mixture.
4. Grill the fish for 3-4 minutes on each side, or until cooked through.
5. Warm the tortillas on the grill for 10-15 seconds on each side.
6. Assemble the tacos by placing a few pieces of fish on each tortilla, followed by shredded cabbage and avocado slices.
7. Squeeze lime wedges over the tacos.
8. Serve with Tesgüino on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 19g
- Protein: 15g
Substitutions for ingredients:
- Any firm white fish can be used in place of cod or halibut.
- Flour tortillas can be used in place of corn tortillas.
- Shredded lettuce can be used in place of cabbage.
- Guacamole can be used in place of sliced avocado.
Variations:
- Add diced tomatoes or salsa to the tacos.
- Use a different type of fish, such as salmon or shrimp.
- Add a spicy sauce, such as chipotle mayo or hot sauce.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the fish.
- Use a fish spatula to flip the fish pieces without breaking them.
- Warm the tortillas on the grill for added flavor.
Storage instructions:
- Store leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fish in the microwave or on the stovetop until heated through.
- Reheat tortillas on the grill or in the microwave until warm.
Presentation ideas:
- Serve tacos on a platter with lime wedges and Tesgüino in traditional Mexican glasses.
Garnishes:
- Fresh cilantro leaves
- Sliced jalapeños
- Cotija cheese
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Black bean salad
- Mango salsa
Troubleshooting advice:
- If the fish is sticking to the grill, brush the grill grates with oil before adding the fish.
- If the fish is overcooked, reduce the cooking time or lower the heat.
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 in the 1950s and have since become a popular dish in the United States.
Flavor profiles:
- The grilled fish is seasoned with a blend of chili powder, garlic powder, and cumin, giving it a smoky and slightly spicy flavor. The cabbage and avocado add a fresh and creamy element, while the lime wedges provide a bright and tangy finish.
Serving suggestions:
- Serve tacos with Tesgüino, a traditional Mexican fermented corn drink, for an authentic pairing.
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Region: Mexican