Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or halibut)
- 1/2 cup sweet chili sauce
- 1/4 cup mayonnaise
- 2 tbsp. lime juice
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh 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 sweet chili sauce, mayonnaise, lime juice, garlic powder, smoked paprika, salt, and pepper.
3. Brush fish fillets with the sweet chili sauce mixture.
4. Grill fish for 3-4 minutes per side, or until cooked through.
5. Warm corn tortillas on the grill for 30 seconds per side.
6. Assemble tacos by placing a few pieces of fish on each tortilla, followed by shredded cabbage and chopped cilantro.
7. Drizzle remaining sweet chili sauce mixture over the top of the tacos.
8. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 36g
- Protein: 24g
- Fiber: 5g
- Sugar: 10g
Substitutions for ingredients:
- You can use any white fish fillets of your choice.
- Greek yogurt can be used instead of mayonnaise.
- Red or green cabbage can be used instead of shredded cabbage.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top with diced tomatoes or salsa.
Tips and tricks:
- Make sure to brush the fish with the sweet chili sauce mixture before grilling for maximum flavor.
- Warm the tortillas on the grill for added flavor and texture.
- Use a fish spatula to flip the fish fillets on the grill.
Storage instructions:
- Store any leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fish in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve tacos on a platter with lime wedges and additional cilantro for garnish.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with a side of black beans and rice or a fresh green salad.
Suggested side dishes:
- Black beans and rice or a fresh green salad
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill is well-oiled before cooking.
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, in the 1950s.
Flavor profiles:
- Sweet, spicy, and tangy
Serving suggestions:
- Serve with lime wedges and a cold beer.
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Region: Mexican