Fish Tacos
Ingredients
- 6 fillets of drum, grouper or tilapia
- 1 clove minced garlic
- 1 tbl. lime zest
- 1 tsp. kosher salt
- 1/4 tsp cumin
- 1/4 tsp. chili powder
- 1/4 tsp. cayenne
- 1 tsp. chopped flat-leaf parsley
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- TACO FIXINGS
- 12 flour or whole-wheat tortillas
- 2 ripe tomatoes, chopped
- 2 cups grated Cheddar or Monterey Jack cheese
- 2 ripe avocados, chopped
- 1 (8-oz.) container sour cream
- Salsa
Directions
1. Rinse fish fillets and pat them dry. Place them in a shallow baking dish and set aside.
2. In a small mixing bowl, combine garlic, lime zest, kosher salt, cumin, chili powder, cayenne and parsley and mix well to combine all ingredients. Pour in 1/4 cup lime juice and then slowly whisk in vegetable oil.
3. Pour marinade over the fish and marinate 30 to 45 minutes.
4a. To broil: Preheat broiler and line a baking sheet with aluminum foil. Remove fillets from marinade and place them on prepared baking sheet. Broil fish on the middle rack of the oven for 10 to 12 minutes or until fish is no longer opaque and is firm, but tender.
4b. To grill: Light grill and allow to heat up. Place a sheet of aluminum foil on top of the grates. Remove fillets and place them directly on the sheet of foil. Cover and grill over medium-low flame for 10 to 15 minutes, checking fish every 5 minutes. The fish is done when it is firm, but still tender and no longer opaque.
5. Remove fish and cover to keep warm until you are ready to build tacos according to personal tastes. (Note: When filling tacos, one fillet will fill two tortillas.)
Serves 6
