Fish Tacos. Baja Fish Tacos with Chipotle Aioli Rojo Salsa. A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa.
Ingredients of Fish Tacos
- You need of Fish Tacos.
- Prepare 12 of White Corn Tortillas.
- You need 8 of Tilapia Fillets.
- It’s of Red Cabbage.
- It’s 2 of Vine Ripe Tomatoes (diced).
- You need 1/4 Cup of Cilantro.
- It’s 1 of Lime (cut into wedges).
- It’s 1/4 Cup of Red Onion (finely diced).
- It’s 1 Tbsp of Cumin.
- You need 1/2 Tbsp of Cayenne Pepper.
- It’s 1 tsp of Salt.
- It’s 1 tsp of Pepper.
- Prepare of Feta Cheese crumbles.
- It’s of Butter.
- You need of Sauce.
- Prepare 1/2 Cup of Sour Cream.
- You need 1/3 Cup of Mayo.
- You need 2 Tbsp of Lime Juice.
- It’s 1 tsp of Garlic Powder.
- You need 1 Tbsp of Sriracha Sauce.
I marinate the fish in lime and a bit of jalapenos to add flavor, and just dust with chili powder and salt before grilling. They come out moist and tasty, and best of all healthier! I also suggest using cabbage slaw mixture instead of just straight cabbage. It adds color and flavor as well.
Fish Tacos step by step
- Preheat oven to 375°. Line baking sheet with parchment paper..
- Make fish sauce: mix sour cream, mayonnaise, lime juice and Sriracha sauce and place in fridge..
- Mix Cumin, Cayenne Pepper, Salt & Pepper. Sprinkle on both sides of fish. Spray with oil and place a pat of butter on each fillet. Cook for 20 minutes. Then Broil fish for 3-5 minutes to crisp edges and brown..
- Lightly toast tortilla shells in oil..
- Place pieces of fish on tortilla shell. Top with tomato, onion, cheese, cabbage, cilantro and drizzle with sauce. Squirt with lime wedge..
- Serve and enjoy!.
Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Remove the fish from the marinade place onto a hot grill, flesh side. Fish tacos are a favorite quick and easy weeknight meal. Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Fish tacos, that great meal of the Baja Peninsula, and a taste of summer.