Fish tacos have to be one of my favorite Mexican dishes. Generally when you order them, the fish is fried which don't get me wrong, I enjoy but the majority of the time my stomach cannot handle fried food and I mean, do I REALLY need to be eating fried food? Probably not. For this recipe, the fish can be cooked in the oven or on the bbq. It sets itself apart with a secret (not so secret anymore) sauce that completes the taco.
With Cinco de Mayo coming up, I only thought it would only be appropriate to share the recipe! What are your plans for Cinco de Mayo? Let me know what you think, enjoy!
Fish Tacos with Secret Sauce
2 lb. Tilapia fillets (you can easily substitute your favorite white fish)
1/4 avocado oil (or other light neutral oil like olive oil)
1 tbsp. honey
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1/2 tsp. pepper
3 limes juiced
1/4 c. chopped cilantro
1 pkg. flour or corn tortillas (small taco size)
1 Bunch Cilantro
1 pkg. Shredded Cabbage (or you can buy cabbage and shred your own, I hate the mess it makes so I buy it in the package).
2 limes (juiced)
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tbps. + tsp. Tapatio
Mix all of the marinade ingredients together and pour into ziplock bag with rinsed fish. Place in refrigerator and let marinade for at least an hour (can marinade overnight). Now is also the best time to make the secret sauce because the longer it sits in the refrigerator the better it tastes. Whisk all of the sauce ingredients together in a bowl, cover and place in the refrigerator for at least an hour.
Preheat oven to 400 degrees F and line baking sheet with parchment paper. Remove fish from ziplock, place on baking sheet and bake for 30-35 minutes, or until fish is done (it should feel firm like the back of your hand if you poked it). If you are cooking on the bbq double wrap in a foil pouch and place bbq over medium heat for 20-30 minutes. (Varies depending upon bbq.)
While the fish is baking prepare your toppings; cut the limes into wedges, finishing chopping the remaining cilantro, slice avocado into wedges and shred cabbage.
Once the fish has cooled, place on a plate and flake into small chunks. Layer your tortilla (I like to warm up the tortillas first. Wrap in a damp paper towel and microwave for 45 seconds and they will steam) with fish, cabbage, avocado and cilantro. Top with secret sauce and enjoy!