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Fish Tacos

Fish Tacos
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By Ro Morse
Apr. 26, 2015 | PADUCAH, KY - Banks Market Recipe of the Week
By Ro Morse Apr. 26, 2015 | 09:42 PM | PADUCAH, KY - Banks Market Recipe of the Week
Serves 4

1 pound firm white fish (tilapia, cod, mahi mahi, catfish)

2  limes, halved

1  clove garlic, minced

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

2 tablespoons vegetable oil

Pinch salt

Ground black pepper

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

8 soft (6-inch) tortilla shells

Sliced avocado, for garnish (optional)

Guacamole, salsa, sour cream, hot sauce for garnish (optional)

Fish tacos can be filled with either fried, blackened, baked or grilled fish.  In this recipe we are grilling the fillets.

Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside. Warm the tortillas by heating a medium frying pan over medium-high heat. Add one tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish. Brush the grates with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. It’s ok if it breaks apart while you’re flipping. Transfer the fish to a plate. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. Break up some of the cooked fish, place pieces in a warm tortilla, and top with slaw and any of the suggested garnishes. YUM!

This recipe is shared April 27-May 1, 2015

on NewsTALK 94.3 FM, AM 570 WKYX,  

AM 1560 WPAD, AM 1450 WDXR

and AM 1320 WNGO. Ro's recipes

are sponsored by Banks Market

on Lone Oak Road in Paducah, KY.

Check out more recipes online at: http://www.banksmarket.com 

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