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Grilled Fish Tacos Recipe

Name: Amaya Modern Mexicans Grilled Fish Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (tilapia, cod, or mahi-mahi); 2 tbsp olive oil; 2 tbsp lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 clove garlic, minced; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cup mayonnaise; 1 tbsp chipotle peppers in adobo, minced; 1 tsp adobo sauce; 1 tbsp lime juice; 0.5 clove garlic, minced; 1 tsp honey; 0.25 tsp salt; 1 cup ripe tomatoes, seeded and diced; 0.25 cup white onion, finely diced; 1 jalapeño, seeded and minced; 3 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 0.5 tsp salt; 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced (optional for color); 4 lime wedges; 2 tbsp fresh cilantro leaves; 0.25 cup cotija or feta cheese, crumbled (optional); 8 small corn or flour tortillas; 1 tsp vegetable oil (for grilling tortillas); 0 to taste salt and pepper (to taste)

Inspired by Amaya Modern Mexican

Time35m

Serves4

Cabbage, chipotle aioli, pico de gallo

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Ingredients

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Fish & Marinade

1 lb white fish fillets (tilapia, cod, or mahi-mahi)

2 tbsp olive oil

2 tbsp ReaLime juice

1 tsp Ground cumin

1 tsp Smoked paprika

1 clove Garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

Chipotle Aioli

1/2 cup Mayonnaise

1 tbsp chipotle peppers in adobo, minced

1 tsp adobo sauce

1 tbsp ReaLime juice

1/2 clove Garlic, minced

1 tsp Honey

1/4 tsp Celtic sea salt

Pico de Gallo

1 cup ripe tomatoes, seeded and diced

1/4 cup white onion, finely diced

1 jalapeño, seeded and minced

3 tbsp Fresh cilantro, chopped

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

Cabbage Slaw & Garnishes

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced (optional for color)

4 Lime wedges

2 tbsp Fresh cilantro leaves

1/4 cup cotija or feta cheese, crumbled (optional)

Tortillas & Finishing

8 small corn or flour tortillas

1 tsp vegetable oil (for grilling tortillas)

0 to taste salt and pepper (to taste)

Method

Fish & Marinade

Marinate fish

Pat fish fillets dry with paper towels. In a shallow dish, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 minced garlic clove, 1 tsp kosher salt and 1/2 tsp black pepper. Add fillets and turn to coat. Let marinate 15-20 minutes at room temperature (or up to 30 minutes in the fridge).

Preheat grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the pan with a little oil to prevent sticking.

Grill fish

Remove fillets from marinade and let excess drip off. Grill fish 3-4 minutes per side depending on thickness, until opaque and flaky and internal temperature reaches 145°F (63°C). Transfer to a plate and let rest 3 minutes, then flake into large bite-sized pieces with a fork.

Chipotle Aioli

While fish marinates or grills, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 1 tbsp minced chipotle pepper, 1 tsp adobo sauce, 1 tbsp lime juice, 1/2 minced garlic clove, 1 tsp honey and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or acidity by adding more adobo or lime juice. Refrigerate until ready to assemble.

Pico de Gallo

Make the pico by combining 1 cup diced tomatoes, 1/4 cup finely diced white onion, 1 minced seeded jalapeño, 3 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Stir, then let rest 10 minutes to meld flavors. Taste and adjust salt or lime.

Cabbage Slaw & Garnishes

Toss together 2 cups thinly sliced green cabbage and 1 cup thinly sliced red cabbage (if using). If you prefer a lightly dressed slaw, toss with 1 tsp lime juice and a pinch of salt; otherwise keep it undressed for crunch. Add 2 tbsp cilantro leaves and toss just before assembling tacos.

Prepare lime wedges and crumble cotija if using. Keep garnishes handy.

Tortillas & Assembly

Warm tortillas: heat a skillet or grill to medium-high. Lightly brush each tortilla with a little vegetable oil and warm 20-30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a small handful of cabbage slaw on each tortilla, top with 2-3 oz (about 1/4 cup) flaked grilled fish, a spoonful of pico de gallo, and a drizzle (about 1 tbsp) of chipotle aioli. Finish with a sprinkle of cotija, extra cilantro leaves, and a squeeze of lime.

Serve immediately while warm. Offer extra aioli, lime wedges and hot sauce at the table.