Ingredients with Measurements:
- 1 lb. of La Res fish fillets
- 1 tbsp. of olive oil
- 1 tbsp. of chili powder
- 1 tsp. of cumin
- 1 tsp. of garlic powder
- 1 tsp. of onion powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup of shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup of chopped cilantro
- 1/4 cup of diced red onion
- 1/4 cup of sour cream
- 1/4 cup of salsa
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, cumin, garlic powder, onion powder, salt, and pepper.
3. Brush both sides of La Res fish fillets with the spice mixture.
4. Grill fish for 3-4 minutes on each side or until cooked through.
5. Remove fish from grill and let it rest for a few minutes.
6. Warm tortillas on the grill for about 30 seconds on each side.
7. Assemble tacos by placing a few pieces of fish on each tortilla.
8. Top with shredded cabbage, sliced avocado, chopped cilantro, diced red onion, and a dollop of sour cream and salsa.
9. Serve with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Grill or grill pan at medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 318
Fat: 14g
Carbohydrates: 28g
Protein: 22g
Sodium: 245mg
Sugar: 2g
Substitutions for ingredients:
- La Res fish fillets can be substituted with any white fish such as tilapia or cod.
- Corn tortillas can be substituted with flour tortillas.
- Shredded cabbage can be substituted with lettuce or kale.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add sliced jalapenos for extra heat.
- Use a different type of salsa such as mango or pineapple salsa.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to brush both sides of the fish fillets with the spice mixture 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 added flavor and texture.
Storage instructions:
Leftover fish and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fish in the microwave or oven until warmed through. Warm tortillas on the grill or in the microwave.
Presentation ideas:
Serve tacos on a platter with lime wedges and a side of chips and salsa.
Garnishes:
Garnish with additional cilantro leaves and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, chips and salsa.
Troubleshooting advice:
- If the fish is sticking to the grill, make sure to brush it with oil before placing it on the grill.
- If the tortillas are tearing, make sure to warm them up before assembling the tacos.
Food safety advice:
Make sure to cook the fish 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 Southern California and other parts of the United States.
Flavor profiles:
The La Res fish is seasoned with a blend of chili powder, cumin, garlic powder, and onion powder for a smoky and spicy flavor. The toppings of shredded cabbage, avocado, cilantro, and red onion add freshness and crunch. The sour cream and salsa add tanginess and creaminess.
Serving suggestions:
Serve with lime wedges for squeezing over the tacos.
Related Categories
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Region: Mexican
Taste: Spicy, Tangy, Savory, Citrusy, Herbaceous