Fast & Fresh Fish Tacos
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Cook time:
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Serves: 4
Nothing says summer like fish tacos. Try out this quick and easy recipe from Red Gold: Fast & Fresh Fish Tacos
Ingredients
- 1 POUND WHITE FLAKY FISH, MAHI MAHI OR TILAPIA
- 2 TABLESPOONS VEGETABLE OIL
- JUICE FROM 1 LIME
- 1 TABLESPOON ANCHO CHILI POWDER
- 4 GARLIC CLOVES, MINCED
- 1 TABLESPOON CHIPOTLE HOT SAUCE
- 1 TABLESPOON MEXICAN OREGANO
- 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
- 2 CUPS SHREDDED CABBAGE
- 1 JALAPENO PEPPER, MINCED
- ¼ CUP FRESH CHOPPED CILANTRO
- 8 FLOUR TORTILLAS
Instructions
- PREHEAT GRILL, OR GRILLING PAN, TO MEDIUM-HIGH HEAT. PLACE FISH IN A MEDIUM SIZE BOWL. IN A SEPARATE BOWL, WHISK TOGETHER THE OIL, LIME JUICE, ANCHO CHILI POWDER, CHIPOTLE HOT SAUCE, GARLIC AND OREGANO; POUR OVER THE FISH. LET MARINATE FOR 15 TO 20 MINUTES.
- MEANWHILE, IN A BOWL MIX TOGETHER RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO, CABBAGE, JALAPENO AND CILANTRO.
- REMOVE FISH FROM MARINADE AND PLACE ONTO THE HOT GRILL OR GRILL PAN. GRILL THE FISH FOR 4 MINUTES ON FIRST SIDE AND THEN FLIP FOR 30 SECONDS AND REMOVE. LET REST FOR 5 MINUTES; THEN FLAKE THE FISH WITH A FORK.
- PLACE TORTILLAS ON THE GRILL OR GRILL PAN AND HEAT FOR 20 SECONDS. DIVIDE THE FISH AMONG THE TORTILLAS AND GARNISH WITH ANY OR ALL OF THE FOLLOWING GARNISHES: CHOPPED CILANTRO, SALT, BLACK PEPPER, HOT SAUCE, SOUR CREAM OR THINLY SLICED RED ONION.
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