Baja Grilled Fish Tacos
Cinco de Mayo is around the corner and this Baja Fish Taco with Roasted Corn and Black Bean Salsa is a great way to celebrate.
Cooking Time: 1 hour
Servings: 4 people
Ingredients
Fish Marinade
1/3 cup Fresh Lime Juice
1/3 cup Fresh Orange Juice
1/3 cup Olive Oil
½ medium Jalapeno, sliced crosswise thin, whole with seeds
½ tsp. Salt
1 ½ lbs. White Fish (Mahi, Cod, Black Seabass, Halibut, Rock Fish, Tilapia)
Spicy White Sauce
¼ cup Mayonnaise
¼ cup Sour Cream
2 Tbsps. Water
¾ tsp. Hot Chile Powder
¼ tsp. Garlic Powder
Roasted Corn and Black Bean Salsa
Fish Taco Condiments
6” Corn or Flour Tortillas
Spicy White Sauce
Shredded Cheese
Shredded Cabbage or Lettuce
Chopped Cilantro
Sliced Avocado or Guacamole
Instructions
For the marinade measure all ingredients in a liquid measuring cup. Whisk all ingredients together.
Portion fish for tacos by cutting fish in pieces around 2” x 5”-6” to fit tortilla.
Place fish in a 9”x9” glass dish.
Pour marinade over fish and coat well.
Marinate for 30 minutes before cooking.
Combine all spicy white sauce ingredients in a small bowl and refrigerate.
Prepare all condiment ingredients and refrigerate.
Preheat the grill or grill pan placed over the grill to medium/high heat for 10 minutes.
Spray grill or grill pan with nonstick spray. Transfer fish to the grill or grill pan and cook for approximately 3-5 minutes per side or until 140 F is achieved with a meat thermometer. Note: Be careful when flipping and removing fish. It may flake apart which is not a big deal for fish tacos.
Transfer cooked fish to a platter and tent with foil.
Heat tortillas in a skillet over medium heat, approximately 10-15 seconds per side. Transfer heated tortilla to a piece of foil and wrap to keep warm.
Assemble tacos with a tortilla, fish, spicy white sauce, roasted corn and black bean salsa and added condiments of your choosing.
Note: Do not marinade the fish longer then 30 minutes or citrus juices will cook fish.