When we got home, Steve couldn't shake his seafood craving so we attempted to make fish tacos for dinner. I've never eaten or made these before so I was a little skeptical... that was until I took my first bite. It was divine! This will likely become a regular occurring meal in the Darr house. We combined a few different recipes, so here's our take on fish tacos-
4 oz. fillets of tilapia (any flaky white fish could do)
Corn tortillas
Marinade
1 fresh squeezed lime
1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons cayenne pepper
1 teaspoon adobo (garlic powder could be a good substitute)
1/4 cup chopped fresh cilantro
1 teaspoon salt & pepper each
Mix all these ingredients together and marinate fish for 20 minutes. Preheat the grill to medium-high heat.
Make sure to oil the grates well before putting the fish on. Should take roughly 4 minutes per side - brush some of the remaining marinade on the fish. While the fish is cooking, grill the corn tortillas so they are warm and slightly toasted.
Toppings
1 pkg of coleslaw mix - only need about 1 cup for this recipe
2 scallions/green onions thinly sliced
1/2 cup fresh cilantro
1 avocado sliced into strips
Chipotle Tabasco - optionaly (we LOVE this stuff and add it to any mexican dish)
Lime-cilantro crema ** honestly the best part of the dish aside from the fish
1/4 c scallions
1/4 c chopped cilantro
3 tblsp mayonaise
3 tblss sour cream
2 tsp lime zest
1/2 fresh squeezed lime
1 tsp salt
1 garlic clove minced
Mix together until incorporated


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