simple grilled fish tacos.
March 5, 2014 § 2 Comments
I’m not sure if many people crave fish tacos in the winter, but I did. Granted, I have only had fish tacos once, and the fish was lightly battered and fried (let’s be real: that’s my preferred fish preparation). I was mostly craving something light and flavorful. I also wanted to experiment for the first time with tilapia, a mild white fish.
I did a lot of research (on Pinterest) and put together this quick grilled fish taco recipe. I think this is a great option for nights when you don’t have much time to cook, but want something delicious and healthy. The sauce is key!
What you need:
For the sauce:
- 1/2 cup low-fat sour cream
- 1/2 cup reduced fat mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon dill
- 1/2 teaspoon oregano
- 1 teaspoon adobo sauce (optional)
For the fish:
- 1.25 pounds tilapia filets
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 6 flour tortillas
- 1 cup shredded cabbage
- 2 green onions, thinly sliced
What to do:
In a small bowl, mix the olive oil, minced garlic, garlic powder, cumin, oregano, paprika, and cayenne pepper. Put the tilapia filets in a dish or bowl and season both sides with black pepper and salt, then pour the marinade over the fish. Let the fish marinate for at least 15 minutes in the fridge.
Meanwhile, prepare your sauce. In a small bowl, mix the sour cream, mayonnaise, lime juice, cumin, dill, and oregano. If you want an extra kick of spice, add one teaspoon of adobo sauce (taken from a can or jar of adobo peppers).
After the fish has marinated, heat a grill pan over high heat. Grill the tilapia for 2-3 minutes, then flip, and continue to cook for 2-3 minutes.
Tilapia cooks very quickly. I broke the fish apart with a spatula to ensure it cooked through.
Once the fish is cooked, you just need to assemble your tacos! Warm the tortillas in a skillet until they begin to brown. Top with a scoop of the sauce, then fish, then green onions and cabbage.
This recipe produces 6 tacos: enough for 2 hungry people!
Stay tuned for future fish taco experimentation: perhaps battered cod!