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Best tacos

You just can’t go wrong with fresh, flavorful, and healthy Grilled Fish Tacos. Oh Fish tacos, how Best tacos LOVE you! Some people like fish tacos breaded, or fried, but I personally love them best when they are grilled.

The fish maintains it’s fresh, delicious taste and texture and it’s much healthier then breading and frying. Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos. What type of fish to use for fish tacos: Lean and flakey white fish fillets are traditionally used in fish tacos because they are mild in flavor, cook quickly and are relatively inexpensive. Popular kinds of white fish for fish tacos include halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish. When buying fish for these tacos I try to buy filets that are thinner because they cook faster and taste better with the marinade.

Tilapia fish filets in a large glass bowl next to a small bowl of marinade and juiced limes, next to a photo of the marinade being poured over the fish fillets. Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas. I’m urging you, almost begging you, to please use corn tortillas and not flour tortillas for this recipe!

I like to serve my fish tacos on two street taco size white corn tortillas, but the regular size will also work great. Cook the corn tortillas on your grill, or in a dry skillet, for just a few seconds on each side, until warmed. Don’t over-cook the fish on the grill. White fish cooks pretty quickly, especially on the grill, so be sure not to cook it for too long. You’ll know it’s ready when it starts to flake easily with a fork.

Also, keep in mind that it will continue to cook a little more after it’s taken off the grill. A cutting board with two cooked white fish filets cut into pieces next to another photo of the fish pieces served on corn tortillas for fish tacos. Add the white sauce, also called crema! The white sauce in this fish tacos recipe is easy to make and really binds all of the ingredients and flavors together. The fish marinade and white sauce can both be made a few days in advance and stored in the fridge. Ingredients for a white crema sauce in a mixing bowl next to a photo of the ingredients mixed together until smooth.

Good toppings is where the magic happens, and where you can really take these fish tacos from good to great! Shredded cabbage, fresh cilantro and pico de gallo are musts. If you don’t have what you need to make fresh pico de gallo, you could substitute your favorite salsa. We also like fish tacos topped with chopped avocado, a sprinkle of cotija Mexican cheese, and a squeeze of fresh lime juice. Overhead photo of fish tacos served on a wood board, on corn tortillas with toppings including cabbage and pico de gallo. This dish is a winner in flavor and freshness, and I love that it’s a healthy dinner you can throw together in less than 30 minutes.

Hope you enjoy these delicious, fresh and healthy grilled fish tacos as much as we do. Grilled Fish Tacos Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”. Ready to eat in less than 30 minutes! 925 1 12 1zm0 2a9 9 0 100 18 9 9 0 000-18zm0 3a1 1 0 01.

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