Quick Grilled Fish Tacos Food

QUICK FISH TACOS

Steps:

• Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
• Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
• Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
• Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

GRILLED FISH TACOS WITH COLESLAW FOR TWO

Steps:

• Heat grill to medium heat.
• Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.
• Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.
• Top tortillas with coleslaw, fish and cheese; roll up.

GRILLED FISH TACOS

Steps:

• For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper. Marinate the fish at least 6 hours, but preferably overnight.
• For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water. Boil until tender, then drain. Place the vegetables in a blender and add the cilantro. Blend until smooth. Season with salt and pepper and a little lime juice if needed.
• For the crema: Combine the sour cream and lemon juice. Add just enough milk to make the crema pourable, then season with salt and pepper.
• For the tacos: Preheat a grill. Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side.
• Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat.
• When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable.
• Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde. Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco. Repeat for the remaining tacos.
• Serve the tacos with lime wedges, chopped cilantro and pico de gallo.

GRILLED FISH TACOS

Steps:

• Directions for slaw:
• Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
• Directions for tacos:
• Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
• While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
• When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
• Combine all ingredients. Season with salt and pepper.
• Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
• Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.