The Ultimate Fish Tacos

AuthorGeo FoodsCategory

Ingredients

  ¼ cup olive oil
  1 teaspoon ground cardamom
  1 teaspoon ground cardamom
  1 teaspoon salt
  1 teaspoon pepper
  6 fish fillets
 12 corn tortillas
 2 cups red cabbage
 1 cup cilantro
 Salsa verde
 2 lime wedges
  Hot pepper sauce

Preparation

1

In a baking dish, whisk in olive oil, paprika, salt, pepper and ground cardamom. Add fillets and turn to coat. Refrigerate for 30 minutes. Drain fish and discard the marinade. On an oiled grill rack, grill fish over medium-high heat until it flakes easily with a fork, five minutes per side. Remove fish. Place tortillas on the grill rack and heat for 30-45 seconds. To assemble: divide fish among the tortillas; layer with chopped red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over the fish mixture and fold sides of tortilla over mixture. Serve with lime wedges and pepper sauce.

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Ingredients

  ¼ cup olive oil
  1 teaspoon ground cardamom
  1 teaspoon ground cardamom
  1 teaspoon salt
  1 teaspoon pepper
  6 fish fillets
 12 corn tortillas
 2 cups red cabbage
 1 cup cilantro
 Salsa verde
 2 lime wedges
  Hot pepper sauce

Directions

1

In a baking dish, whisk in olive oil, paprika, salt, pepper and ground cardamom. Add fillets and turn to coat. Refrigerate for 30 minutes. Drain fish and discard the marinade. On an oiled grill rack, grill fish over medium-high heat until it flakes easily with a fork, five minutes per side. Remove fish. Place tortillas on the grill rack and heat for 30-45 seconds. To assemble: divide fish among the tortillas; layer with chopped red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over the fish mixture and fold sides of tortilla over mixture. Serve with lime wedges and pepper sauce.

The Ultimate Fish Tacos

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