Serves 6
Ingredients
- 1 lb lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
- salt and freshly ground black pepper
- 2 Tbsp oil (vegetable or canola oil)
- 1 small lime, juiced
- 1 clove garlic, minced
- 1½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- 8 soft taco sized tortillas
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 small lime, juiced
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- 1 tsp sriracha hot sauce , or to taste
- Pico de gallo
- Cotija cheese
- Shredded cabbage
- fresh cilantro
- avocado
- lime wedges
- red onion
- hot sauce
Directions
- Season the fish with a little salt and pepper on both sides.
- In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
- Add fish to a large zip lock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
- 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.
- Add the tortillas to the grill and warm for about 15 seconds on each side.
- Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
- Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.