Fish Tacos! Yum! I remember the first time that I had this, there was this burst of flavor in my mouth. The fish was light and juicy with the crunch of cabbage slaw and sauce dripping from my mouth – didn’t care.
I chose tilapia but any white flaky fish will do. I also like using cod but to be honest, it’s a bit over priced for chopped up fish in a taco. But that’s just me on a budget speaking. And, with all kinds of flavors mixed in with the tacos, you really couldn’t tell which fish you’re actually eating, except it’s fish, right?
The sauce was the important key to put this all together nicely. A lime-cilantro mayo with a kick of sriracha. It’s thick enough to hold the tacos together yet runny enough to easily spread it over the taco.
1 filet of white fish
2 tbsp. of olive oil
julienned colored peppers (red, green, orange)
2 tbsp. sour cream
2 tbsp. mayo
2 tbsp. chopped cilantro
2 tsp. sriracha
1 pack of flour tortilla
I marinated the fish for about 10-15 min. before throwing it on the George foreman grill for about 10 min. on each side. It should be enough time to get that crispy grill mark.