Easy Grilled Fish Tacos
from Mommy's Kitchen
1 – lb fresh tilapia, cod, flounder, haddock, or mahi mahi fillets
2 – medium limes, halved
1 – clove garlic, minced
dash of cumin
1/8 - 1/4 – teaspoon smoked paprika
2 – tablespoons canola or vegetable oil
kosher salt and pepper to taste
¼ - cup cilantro, coarsely chopped
1 - bag tri - color coleslaw
1 - container marketside mild pico de gallo or homemade
queso fresco cheese
8 - corn tortillas
1. Cut the fish fillets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish.
2. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
3. Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
4. Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
5. Brush the grates of an indoor grill pan with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan.
6. Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, additional lime juice, avocado slices, and queso fresco cheese.
inspired by Chowhound Fish Tacos
photos and recipe created for Walmart and Food.com
27 de febrero de 2016
Posted by Brenda A. Ysaguirre at 4:00