Monday, April 16, 2012

Grilled Fish Tacos

Taco's are a staple in my house. My whole family loves them. They are usually pretty easy to make, often quick to make, cheap (which is a good thing), and they taste really good too. Plus when you pile on the veggies they're even good for you. I am planning on doing a whole month of taco recipes in June so if you love them as much as we do, you're in for treat that month.
Fish taco's are still a very popular dish around the country. They're aren't so new to the food scene as they once were, but they have some real staying power. I don't know if it's because of how tasty they are but there is something about a good fish taco that people just can't seem to pass up. I'm not the biggest fish person as I've mentioned a few times before, but if a fish taco is on the menu, (and if it's grilled instead of fried) you can find me chowing down on it. In fact, we just went out to a Mexican night at my favorite little local cafe. Pam, from Paradise Bakery makes some pretty darn good fish taco's! If you recall, I did an easy fish taco recipe awhile back that used fish sticks. While that one is pretty kid friendly for my picky eater, this recipe is just as easy to make and tastes incredible.

One Year Ago: Sausage and White Bean Ragu
Two Years Ago: Basil Pesto

What You Need:

1lb tilapia fillet (or any firm white fish)
juice from three limes (1/4 to 1/3 cup)
2 tbs veg oil
2 garlic cloves, minced
1 tsp ground corriander
1 tsp ground cumin
salt and pepper
Corn tortillas that have heated through
Pico De Gallo and other toppings

What To Do:

Combine the lime juice, oil, garlic and spices together in wide, shallow dish. Place your fish fillets into the mainade and turn to coat if needed. Let sit for at least 10 minutes but no more then 20 or the acid from the  lime juice will cook your fish and you'll end up with ceviche.
Meanwhile, preheat your grill (I did mine inside on a grill pan) over medium high heat. Once hot, give a spray with some non stick stuff or a quick spritz of oil. Grill your fillets for a couple of minutes on both sides. I had thinner fillets so they only took about 3 minutes on one side and maybe another minute or two on the other. It's cooked with your fish is opaque and doesn't feel so mushy. It should flake apart too.
Transfer your fillets to a plate and break it up into pieces. Fill your taco shells and top with your favorite things. Shredded cabbage or lettuce is pretty tradtional but I like just a little pico de gallo.

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