Cinco de Mayo gets hot! Recipe: Grilled fish tacos

(Jasmine Wiggins )
May 03, 2011|By Jasmine Wiggins

I grew up in Arizona and Mexican food has been a big part of my life and culture. I loved eating homemade tamales that someone had lovingly labored over for hours, or my mom’s enchiladas with green sauce.  I can’t miss a Cinco de Mayo, so I’ve cooked up some of my favorites just in time for a celebration. Try them out or get inspired in time for Thursday!

Grilled Fish Tacos

1 lb firm white fish
Sea salt
Black pepper
Chili powder
Olive oil
8 small tortillas

Prepare grill. Rinse the fish filets and pat dry. Season both sides of each filet with salt, pepper, chili powder, and olive oil. Cover and place in fridge. Let sit for 20 minutes. Place fish on an oiled grill or on a sheet of foil on top of the grill to keep the fish from sticking. Fish cooks quickly, so don’t walk away. Cook for 2-3 minutes each side or until fish is firm and opaque.

You’ll want to warm up your tortillas. I tossed them on the grill for a few seconds. Don’t leave too long, or they will burn! Divide up the fish (you can cut it, or shred it) and place a little in each tortilla. Top with whatever toppings you desire.

2 cups red cabbage or lettuce
2 TBS cider vinegar
Fresh tomato salsa (see recipe opposite page)
Sliced avocado or guacamole (see recipe online)
Sour cream

To prepare cabbage slaw, slice or shred 2 cups of red cabbage. Toss with 2 TBS cider vinegar, and sprinkle with sea salt. Cover and refrigerate for about 20 minutes. Use as a garnish for the tacos in lieu of lettuce. I love the crunch and bite of the cabbage.

You can of course add whatever toppings you like. I like mine with cabbage, a fresh squeeze of lime, tomato salsa, guacamole, and a sprinkle of cilantro.

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