Servings: 4
Calories: 327kcal
Ingredients
- 1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
- salt and freshly ground black pepper
- 2 Tablespoons oil (vegetable or canola oil)
- 1 small lime , juiced
- 1 clove garlic , minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne , optional
- 8 white corn tortillas
Fish taco sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 small lime , juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon Sriracha hot sauce , or to taste
Toppings:
- Pico de gallo
- Cotija cheese
- Shredded cabbage
- fresh cilantro
- avocado
- lime wedges
- red onion
- hot sauce (try siracha or valentina)
Instructions
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Season the fish with a little salt and pepper on both sides.
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In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
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Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
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Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
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Add the corn tortillas to the grill and warm for about 15 seconds on each side.
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Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
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Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
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Serve with a side of Authentic Mexican rice.
Notes
Find my tips for perfect fish tacos, above in the post.
Nutrition
Calories: 327kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 346mg | Potassium: 160mg | Fiber: 3g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2.8mg | Calcium: 78mg | Iron: 1.4mg
