Fish Tacos with Secret Sauce

Fish tacos have to be one of my favorite Mexican dishes. Generally when you order them though, the fish is fried, which don't get me wrong, I do 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. This recipe, the fish can be cooked in the oven or on the bbq and sets itself apart with a secret (not so secret anymore) sauce that completes the taco. 

With Cinco de Mayo next week 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

Serves: 4

Marinade:

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

Taco Toppings:

1 pkg. flour or corn tortillas (small taco size)

2 Limes

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 Avocados

Secret Sauce:

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, lined with parchment paper 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 fish the 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!

DO NOT MAKE these tacos without also making THIS sauce.

Trust me. 

Also, please use fresh lime juice if you can.

Citrus juice in the bottle is not the same as juice from the actual fruit. 

Save time by buying pre-shredded cabbage!

It is in the bagged salad section. 

Creamy avocado, mmmm....

One way to tell if your fish is done,

is that it should start separating, like how it is starting to down the middle. 

Sometimes I get a little heavy handed with the secret sauce.

Whatevs. 

I like to serve the tacos with my girl Juanita's tortilla chips.

Perfectly crispy and salty.