Ingredients with Measurements:
- 1 lb Ircano fish fillets
- 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
- Fresh cilantro for garnish
Special equipment needed:
- Grill or grill pan
- 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, garlic powder, cumin, salt, and pepper.
3. Brush the spice mixture onto both sides of the Ircano fish fillets.
4. Grill the fish for 3-4 minutes on each side, or until cooked through.
5. Remove the fish from the grill and let it rest for a few minutes.
6. Warm the corn tortillas on the grill for 30 seconds on each side.
7. To assemble the tacos, place a few pieces of fish on each tortilla, followed by shredded cabbage, sliced avocado, and a squeeze of lime juice.
8. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 26g
Protein: 22g
Substitutions for ingredients:
- Any white fish can be used instead of Ircano fish.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of shredded cabbage.
- Sliced tomatoes can be used instead of avocado.
Variations:
- Add a dollop of sour cream or Greek yogurt on top of the tacos.
- Top with salsa or pico de gallo.
- Use a different type of fish, such as salmon or tilapia.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to brush the fish with the spice mixture on both sides for maximum flavor.
- Let the fish rest for a few minutes before assembling the tacos to prevent it from falling apart.
- Warm the tortillas on the grill for extra flavor.
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 stovetop until warmed through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and cilantro for garnish.
Garnishes:
Fresh cilantro and lime wedges.
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 it is well-oiled before adding the fish.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Fish tacos originated in Baja California, Mexico in the 1950s.
Flavor profiles:
Spicy, tangy, and fresh.
Serving suggestions:
Serve with a cold beer or margarita.
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Taste: Spicy, Tangy, Savory, Citrusy, Herbaceous