Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/4 cup garum (fermented fish sauce)
- 2 tbsp. olive oil
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or grill pan
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together the garum, olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
2. Place the fish fillets in a shallow dish and pour the garum mixture over them, making sure they are evenly coated. Allow the fish to marinate for at least 30 minutes, or up to 2 hours.
3. Heat a large skillet or grill pan over medium-high heat. Once hot, add the fish fillets and cook for 3-4 minutes per side, or until cooked through and lightly charred.
4. While the fish is cooking, warm the tortillas in a dry skillet or on a grill pan for 30 seconds on each side.
5. To assemble the tacos, place a piece of fish on each tortilla and top with cilantro, red onion, and a squeeze of lime juice.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 8-10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250
- Fat: 9g
- Carbohydrates: 21g
- Protein: 23g
- Fiber: 4g
Substitutions for ingredients:
- If garum is not available, you can substitute with regular fish sauce.
- Any white fish fillets can be used in this recipe.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top with shredded cabbage or lettuce for added crunch.
Tips and tricks:
- Make sure the skillet or grill pan is hot before adding the fish to ensure a nice sear.
- Don't overcook the fish or it will become dry and tough.
- Use fresh lime juice for the best flavor.
Storage instructions:
- Store any leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in a skillet over medium heat until warmed through.
- Warm the tortillas in a dry skillet or on a grill pan for 30 seconds on each side.
Presentation ideas:
- Serve the tacos on a platter with lime wedges on the side.
Garnishes:
- Chopped fresh cilantro
- Diced red onion
- Lime wedges
Pairings:
- Mexican rice
- Black beans
- Grilled vegetables
Suggested side dishes:
- Cilantro lime rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish is sticking to the skillet or grill pan, make sure it is well-oiled before adding the fish.
- If the fish is not cooking through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
- Garum is a fermented fish sauce that was popular in ancient Rome and Greece.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve with a cold beer or a margarita.
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