Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/4 cup sweet chilli sauce
- 1/4 cup lime juice
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup shredded red cabbage
- 1/2 cup diced mango
- 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 chilli sauce, lime juice, garlic powder, smoked paprika, cumin, salt, and pepper.
3. Brush both sides of fish fillets with the sweet chilli mixture.
4. Grill fish for 3-4 minutes per side or until cooked through.
5. Warm tortillas on the grill for 30 seconds per side.
6. Assemble tacos by placing a piece of fish on each tortilla, then topping with shredded red cabbage, diced mango, and chopped cilantro.
7. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings (2 tacos per serving)
Nutritional information:
Calories: 275
Fat: 4g
Carbohydrates: 38g
Protein: 22g
Sodium: 280mg
Sugar: 10g
Substitutions for ingredients:
- Any white fish can be used in place of cod or tilapia.
- Shredded green cabbage can be used in place of red cabbage.
- Pineapple can be used in place of mango.
Variations:
- Add sliced avocado to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- Make sure to brush both sides of the fish fillets with the sweet chilli mixture 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 without them falling apart.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fish in a skillet over medium heat until warmed through.
Presentation ideas:
Serve tacos on a platter with lime wedges and a sprinkle of chopped cilantro on top.
Garnishes:
- Sliced jalapeños
- Diced red onion
- Crumbled queso fresco
Pairings:
- Mexican rice
- Black beans
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Cucumber salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-coated with oil or cooking spray.
- If the fish is falling apart on the grill, make sure it is fully cooked before attempting to flip it.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Fish tacos originated in Baja California, Mexico in the 1960s and have since become a popular dish in many parts of the world.
Flavor profiles:
Sweet, tangy, and slightly spicy.
Serving suggestions:
Serve with a cold beer or margarita for a refreshing and flavorful meal.
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Region: Mexican