Ingredients with Measurements:
- 1 lb. fresh fish fillets (such as tuna or mackerel)
- 1/2 cup lime juice
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 1/4 cup diced tomatoes
- 1 jalapeño pepper, seeded and minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Non-stick skillet or grill pan
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into small cubes and place them in a large bowl.
2. Add the lime juice, red onion, cilantro, tomatoes, jalapeño pepper, salt, and black pepper to the bowl. Stir well to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. Heat a non-stick skillet or grill pan over medium-high heat.
5. Warm the tortillas in the skillet or grill pan for about 30 seconds on each side, until they are soft and pliable.
6. Divide the fish mixture among the tortillas, using a slotted spoon to drain off any excess liquid.
7. Top each taco with sliced avocado and crumbled queso fresco.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 166
Fat: 7g
Carbohydrates: 16g
Protein: 11g
Fiber: 4g
Sugar: 2g
Sodium: 197mg
Substitutions for ingredients:
- Any firm, white fish can be used in place of tuna or mackerel.
- Red pepper flakes can be used in place of jalapeño pepper.
- Feta cheese can be used in place of queso fresco.
Variations:
- Add sliced radishes or shredded cabbage for extra crunch.
- Use flour tortillas instead of corn tortillas.
- Serve with a side of guacamole or salsa.
Tips and tricks:
- Be sure to use fresh fish for the best flavor and texture.
- Use a slotted spoon to drain off any excess liquid from the fish mixture before assembling the tacos.
- Warm the tortillas in a dry skillet or grill pan for the best texture.
Storage instructions:
Leftover fish mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Extra cilantro
- Lime wedges
Pairings:
- Mexican rice
- Black beans
- Margaritas
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Caesar salad
Troubleshooting advice:
- If the fish mixture is too acidic, add a pinch of sugar to balance the flavors.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds to soften them.
Food safety advice:
- Be sure to use fresh fish and refrigerate the fish mixture while marinating.
- Wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Hinava is a traditional dish from the Kadazandusun people of Sabah, Malaysia. It is typically made with raw fish marinated in lime juice and served with sliced onions, chili peppers, and herbs.
Flavor profiles:
- Tangy
- Spicy
- Fresh
Serving suggestions:
Serve the tacos with extra lime wedges and hot sauce on the side.
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