Mexican: Baja Fish Tacos
Recipe by Paul Young <info@cooking-with-paul.com>
(serves 6)
Ingredients:
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 lime, juiced
- 1½ teaspoons red pepper crisps
- 1 teaspoon paprika
- 1 teaspoon salt
- 1½ pound lean white fish filets (tilapia, snapper, cod)
- corn tortillas (2 per taco, the smaller the better)
Baja taco sauce:
- 1 cup mayonnaise
- 1 lime, juiced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 teaspoon Mexican hot sauce (i.e. Cholula), or to taste
Toppings:
- pico de gallo (see master recipe)
- shredded cabbage
- fresh cilantro
- avocado slices
- lime wedges
- thinly sliced red onion
- Mexican hot sauce (i.e. Cholula)
Procedure:
- Make the sauce: whisk together all ingredients; set aside
- Make the marinade: saute garlic in olive oil briefly (approx 1 min); turn off heat
- Add lime juice, red pepper crisps, paprika, salt; mix thoroughly
- Brush marinade over fish, flip fish and repeat on other side
- Grill fish filets for about 3-4 minutes on each side, flipping only once
- Transfer fish to a plate and allow to rest for a few minutes before breaking into pieces
- Serve on warm tortillas with sauce and other toppings (as desired)