Traveling the world through cuisine

Fish Tacos

A coastline favorite. Seasoned, grilled fish with a myriad of vegetables and cheese on a warm tortilla.

Fish Tacos

Ingredients

  • 4 tbsp of olive oil
  • 1/2 cup of the Mexican marinate
  • 3-4 fillets of tilapia, perch, or cod
  • 2-4 whole wheat or multigrain tortillas
  • 1 roma tomato, seeds removed and chopped
  • 2-3 leaves of Romaine lettuce, chopped
  • 3-4 tbsp of low-fat or fat-free shredded cheese
  • 4-5 tbsp of your favorite salsa

Instructions

  1. Heat up your grill to high heat, brush the grill with the olive oil when hot.
  2. Take a fillet of the fish in your hand and brush one side with the marinate.
  3. Place the fillet on the grill (marinate side down) and immediately brush the other side with marinate.
  4. Cook the fish roughly 2-7 minutes per side. Set aside when finished.
  5. Heat up a frying pan or skillet on medium heat. Place a tortilla in it and heat it up for one minute per side.
  6. Assemble your taco with some of the fish, vegetables, cheese, and salsa. Garnish with slices of lime.

Quick Notes

Never marinate fish by soaking. Thicker meats like tuna can be soaked the way we do beef or chicken, but soaking fish in marinate will only break the tissue apart. The citrus of the lime will actually start cooking the fish once it touches it. Hence why we brush the fish before cooking.

Be very careful when grilling fish, as more delicate meats like tilapia can easily fall apart on the grill. If you’re concerned with your fish falling apart, then place a sheet of aluminum foil on the grill first. You can even wrap up the fish in foil the way you do corn on the grill. The high heat of the grill will sear the outside and thus make it easier to handle the fish. I’d suggest buying a longer spatula known as a fish turner to make it easier on yourself.

Heating up the tortillas will make them softer and more flexible. Going cold will make it harder.

Variations

This is how I like to do fish tacos. The Baja way is to bread and deep fry the fish, and serve it with red cabbage. You can cook up some beans with rice and either serve it on the side or in the tacos. One great idea was to put the cheese on the tortilla as you’re heating it up and let it melt in. It’s really up to you how you want to do it. Feel free to get “unhealthy” on the ingredients if you desire.

If you don’t want to grill the fish, then broil or bake it in the oven.

Tags: Mexican, fish, taco, seafood

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