1.5poundsflaky white fish filetscod, tilapia, halibut, snapper, mahi-mahi
salt and freshly ground black pepper
8white corn tortillas
Toppings: Pico de galloShredded cabbage, lime wedges and fish sauce
Fish taco sauce:
Juice of 1 lime
Grilled Fish Tacos
Pat fish dry and check for bones. Place into a resealable plastic bag; set aside.
In a small bowl, whisk together oil, lime juice, chili powder, paprika, cumin and garlic powder. Pour over the fish, seal the bag and gently massage to coat. Place in the fridge to marinate for at least 20-30 minutes.
Preheat an outdoor grill to medium-high heat (about 400 degrees F). Brush the grill grates with oil to prevent fish from sticking.
Grill fish filets for 3-4 minutes per side, using a long handled grill spatula to turn. Cooking time may vary depending on the thickness of the fish. Transfer fish to a clean plate and let rest for a few minutes before serving. *If using a more delicate fish like tilapia, I recommend using a grill basket or other type of grill pad to keep the fish from breaking and falling through the grates..
To serve, break fish up into large chunks and place onto warm tortillas. Top with fish sauce, shredded cabbage, and any other desired toppings.
Fish Taco Sauce:
Combine ingredients together in a small bowl. Taste and adjust seasonings as desired.
To cook on the stovetop, heat a skillet to medium, melt some oil, and pan fry for a few minutes per side, or until cooked through.
To bake, preheat the oven to 400 degrees, line a baking sheet with parchment, and cook fish for about 10-15 minutes.