Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp. honey
- 1 tbsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 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, whisk together olive oil, apple cider vinegar, honey, smoked paprika, cumin, garlic powder, salt, and cayenne pepper.
3. Brush fish fillets with the marinade, making sure to coat both sides.
4. Grill fish for 3-4 minutes per side, or until cooked through.
5. Warm tortillas on the grill for 30 seconds on each side.
6. To assemble tacos, place a few pieces of fish on each tortilla, then top with shredded cabbage, diced tomatoes, diced red onion, and chopped cilantro.
7. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories per serving: 220
- Total fat: 9g
- Saturated fat: 1.5g
- Cholesterol: 30mg
- Sodium: 270mg
- Total carbohydrates: 23g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 14g
Substitutions for ingredients:
- White fish fillets can be substituted with shrimp or chicken.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Honey can be substituted with agave nectar or maple syrup.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Corn tortillas can be substituted with flour tortillas or lettuce cups.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with a dollop of sour cream or Greek yogurt.
- Use a different type of cabbage, such as red cabbage or Napa cabbage.
- Add sliced jalapeños for extra heat.
Tips and tricks:
- Make sure to brush the fish with the marinade before grilling to ensure maximum flavor.
- Don't overcook the fish, as it can become tough and dry.
- Warm the tortillas on the grill for added flavor and texture.
- Serve with a side of black beans and rice for a complete meal.
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 oven until warmed through.
- Warm tortillas on the grill or in a dry skillet.
Presentation ideas:
- Serve tacos on a platter with lime wedges and a sprinkle of chopped cilantro on top.
- Arrange toppings in small bowls for a build-your-own taco bar.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced jalapeños
- Sour cream or Greek yogurt
Pairings:
- Serve with a cold beer or margarita for a refreshing drink.
- Pair with a side of chips and salsa or guacamole.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
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 by 1-2 minutes per side.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fish tacos originated in Baja California, Mexico, and have since become a popular dish in many parts of the world.
Flavor profiles:
- The marinade for these fish tacos is sweet, smoky, and slightly spicy, with a tangy kick from the apple cider vinegar.
Serving suggestions:
- Serve these tacos as a main dish for a casual dinner party or a weeknight meal.
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Region: Mexican