Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/4 cup olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8-10 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
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, paprika, salt, and black pepper.
3. Brush the fish fillets with the spice mixture on both sides.
4. Grill the fish for 3-4 minutes per side, or until cooked through.
5. Remove the fish from the grill and let it rest for a few minutes.
6. Warm the tortillas on the grill for 10-15 seconds per side.
7. To assemble the tacos, place a piece of fish on each tortilla.
8. Top with shredded cabbage, diced tomatoes, chopped cilantro, and diced red onion.
9. Squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 19g
Protein: 15g
Substitutions for ingredients:
- Any white fish fillets can be used
- Flour tortillas can be used instead of corn tortillas
- Shredded lettuce can be used instead of shredded cabbage
- Diced avocado can be added as a topping
Variations:
- Add a chipotle mayo sauce for extra flavor
- Use a different spice blend for the fish, such as Cajun seasoning or taco seasoning
- Top with a mango salsa for a tropical twist
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 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 the fish in the microwave or on the grill until warmed through. Warm the tortillas on the grill or in the microwave for a few seconds.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced jalapenos
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Tortilla chips and salsa
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled before placing the fish on it.
- If the tortillas are breaking or tearing, warm them up for a few seconds longer or wrap them in a damp paper towel before warming.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash all produce thoroughly before using.
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 San Pyote Fish Tacos have a spicy and smoky flavor from the chili powder and cumin, balanced by the freshness of the cabbage, tomatoes, and cilantro.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and satisfying meal.
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Region: Mexican