I’m a very big fan of seafood, however don’t cook it a home as often as I would like. I wanted to create a quick, flavorful option for fish tacos. You could do this as an easy week-night meal, or for casual summer entertaining.
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp garlic salt
1/4 tsp black pepper
1/4 tsp onion powder
2 tbsp olive oil
1 pound tilapia or orange roughy
6-8 corn tortillas
1 avocado, diced
1 green onion, diced
2 oz Queso Fresco, crumbled
4 tbsp lime-cilantro sauce (see below for recipe)
In a small bowl, mix cumin through onion powder. Brush fish with olive oil and sprinkle with spice mixture. Heat grill to medium low (about 350 degrees), place fish on grill and cook 5 minutes. Carefully turn fish and cook for 4-6 minutes or until done. When you turn the fish, place tortillas on grill to heat. If you have several burners on your grill, turn one to high and try to get the tortillas slightly charred on the edges.
Remove fish from grill and let cool slightly. Use two forks to pull fish apart. Place 1-2 tortillas on each plate, divide fish evenly amongst the tortillas. Top with avocado, green onion, Queso Fresco and lime-cilantro sauce. Serve immediately.
I serve the tacos with a simple green salad or my grilled corn salsa (see separate post for that recipe).
Lime- Cilantro Sauce
1 6-oz container plain greek yogurt
pinch sea salt
1/4 tsp sugar
1/2 tsp lime zest
1 tbsp green onion, finely chopped
1/4 C cilantro leaves, chopped
1/4 tsp jalapeño, very finely diced
Mix all ingredients together in a small bowl and refrigerate for at least 30 minutes.