Grilled Fish Tacos
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Fish Tacos with Lime-Cilantro ‘Slaw
Found in almost every taqueria on the Baja Peninsula from California down through Mexico are fresh fish tacos. The fish is sometimes served fried, and other times grilled, but is always a refreshing change of pace. These Grilled Fish Tacos are of the lighter variety but still rich in flavor thanks to GOYA® Ceviche. This citrusy marinade combines lime, onion, cilantro and chile pepper to give the fish a delicious burst of flavor. After the fish is marinated, simply grill, add to corn tortillas and top with a crunchy, quick slaw and a creamy cilantro-lime sauce for your new favorite tacos - west-coast style!
Ingredients
1 lb.
white fish filet, like cod, halibut or seabass, pin bones removed, cut into 4 portions
1 bottle (24.5 oz.)
GOYA® Ceviche Marinade
½
small head cabbage, cored and thinly sliced
½
medium red onion, thinly sliced
¼ cup
plus 2 tbsp. coarsely chopped fresh cilantro, divided
1
lime, juiced (about 2 tbsp.), divided
1 tbsp.
GOYA® Vegetable Oil
¾ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste
½ cup
sour cream
¼ cup
mayonnaise
8
GOYA® Corn Tortillas
Directions
Step 1
Add fish to glass bowl or container. Add Ceviche, making sure fish is completely submerged in liquid; cover and transfer to refrigerator. Marinate at least 2 hours, or up to 4 hour. Drain fish, discarding marinade.
Step 2
Meanwhile, in medium bowl, stir together cabbage, red onion, ¼ cup cilantro, 1½ tbsp. lime juice, vegetable oil and ½ tsp. Adobo until well combined; cover and refrigerate until ready to use.
Step 3
In small bowl, stir together sour cream, mayonnaise, remaining lime juice, remaining cilantro and ¼ tsp. Adobo until well combined; cover and refrigerate until ready to use.
Step 4
Heat grill to medium-high heat. Using paper towels, pat fish dry; season with Adobo. Add fish to hot, greased grill grates. Grill, flipping once, until charred and opaque through center, about 6-8 minutes; transfer to cutting board and coarsely chop. Add tortillas to grill; grill, flipping once, until warmed through and slightly charred, about 30 seconds each.
Step 5
To assemble tacos, add some fish to tortilla; top with cabbage slaw and drizzle with sour cream-lime sauce; serve.
No Grill? No problem!
If you don’t have an outdoor grill, or of the weather doesn’t tempt you to cook outdoors, you can still easily cook the fish for these Grilled Fish Tacos! Simply grease an indoor grill pan or a non-stick skillet with vegetable oil, add the fish and cook flipping once, until light golden brown and cooked through, about 8 minutes. Then continue the recipe as instructed.
New from Goya
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Ricardo Collado
I used tilapia with this recipe because I just couldn't find the recommended fish and it still worked deliciously. My favorite was the cabbage slaw on the fish tacos.