Recipes

FISH TACOS – GRILLED (LIME CILANTRO CREMA + PICO DE GALLO) RECIPE

Every now after which I do something fishy – Today it’s Fish Tacos – Grilled with Lime-Cilantro Crema and Pico de Gallo.

FISH TACOS – GRILLED (LIME CILANTRO CREMA + PICO DE GALLO) RECIPE
FISH TACOS – GRILLED (LIME CILANTRO CREMA + PICO DE GALLO) RECIPE

INGREDIENTS

Fish Tacos Ingredients

2 tsp chile powder
1 tsp garlic powder
½ tsp cumin
½ tsp kosher salt
½ tsp black pepper
2 tbs olive oil
1 large firm white fish fillet (tilapia, cod, snapper, etc.)
6 small flour or corn tortillas
2 cups of green cabbage, shredded

Pico de Gallo Ingredients
Pico de Gallo
¼ white onion, finely diced
1 garlic clove, minced
½ lime
1-2 jalapeño peppers, seeded and minced (leave seeds in for more heat)
4-5 plum/Roma or 2-3 vine-ripened tomatoes, diced
¼ cup fresh cilantro, chopped (stems and leaves)
Salt

Lime Cilantro Crema Ingredients

½ cup light sour cream
½ cup light mayonnaise
3 tbs fresh cilantro, minced
½ lime

INSTRUCTIONS

Pico de Gallo Instructions

  1. Dice onion and minced garlic, then combine onion and garlic in a small bowl.
  2. Juice ½ lime into the bowl.
  3. Allow onion and garlic to marinate while dicing tomatoes, cilantro and jalapeno pepper(s) – remove seeds and membranes from jalapenos for less heat.
  4. Add tomatoes, cilantro, and peppers to the bowl.
  5. If using vine-ripened tomatoes, allow diced tomatoes to drain on paper towels before adding to the bowl.
  6. Add a pinch of salt, then stir to combine.
  7. Taste and adjust seasoning as needed.
  8. Cover and keep in the fridge until serving.

Lime Cilantro Crema Instructions

  1. Combine sour cream, mayonnaise, cilantro into a small bowl. Juice ½ lime into the bowl.
  2. Whisk together.
  3. Taste and adjust seasoning as needed.
  4. Cover and chill until serving.

Fish Tacos Instructions

  1. Combine chili powder, garlic powder, cumin, salt and pepper in a small bowl.
  2. Add olive oil and stir quickly to make a paste.
  3. Using a pastry brush or your fingers, rub the paste onto both sides of the fish fillet. (Marinate at least 15 minutes up to 4 hours.)
  4. Once fish is marinated, heat a tablespoon of vegetable oil over medium-high heat in a grill pan.
  5. When hot, add fish and grill until done, at least 5 minutes per side (depending on how large your fillet is).
  6. Allow fish to rest for a few minutes before cutting into bite-sized pieces.
  7. Assemble the tacos with warmed tortilla, fish, a handful of green cabbage, a spoonful of pico de gallo, a spoonful of lime-cilantro crema.
  8. Top with cilantro and serve immediately.

NOTES

When choosing a fish fillet, any firm white fish fillet will do (tilapia, cod, halibut, etc.).

Try to use plum or Roma tomatoes for the pico de gallo. They retain less water, which makes them ideal for chopping. If you can’t find plum tomatoes, vine-ripened tomatoes will work, but after you dice them, drain them on a paper towel before adding to the pico de gallo.

Try out our Fish Tacos – Grilled (Lime-Cilantro Crema + Pico de Gallo) Recipe and post your results below in the comments… Seed your jalapenos for less heat, but keep seeds and membranes in if you like spicy pico de gallo.

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