Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup crumbled queso fresco
- Lime wedges, for serving
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, combine olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Brush the fish fillets with the spice mixture and place on the grill.
4. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. Remove the fish from the grill and let it rest for a few minutes.
6. Warm the tortillas on the grill for about 30 seconds per side.
7. To assemble the tacos, place a few pieces of fish on each tortilla.
8. Top with shredded cabbage, diced tomatoes, chopped cilantro, diced red onion, and crumbled queso fresco.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories: 170
- Fat: 6g
- Carbohydrates: 16g
- Protein: 14g
- Fiber: 3g
- Sugar: 2g
- Sodium: 280mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or tilapia.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- 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 maximum flavor.
- Don't overcook the fish, as it can become dry and tough.
- Warm the tortillas on the grill for added flavor and texture.
Storage instructions:
- Store leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or on the stovetop until heated through.
- Warm the tortillas on the grill or in a dry skillet until heated through.
Presentation ideas:
- Serve the tacos on a platter with the toppings arranged neatly around the fish.
- Garnish with additional cilantro leaves and lime wedges.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn salad
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled before placing the fish on it.
- If the fish is not cooking through, increase the cooking time or reduce 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.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Fish tacos originated in Baja California, Mexico, and have since become a popular dish in many parts of the world.
Flavor profiles:
- Smoky, spicy, tangy, fresh
Serving suggestions:
- Serve the tacos with a variety of hot sauces or salsas for guests to customize their own flavor.
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Region: Mexican