Description
Celebrate National Pinot Grigio Day with these delicious grilled fish tacos, perfectly paired with a refreshing glass of Pinot Grigio. These tacos feature marinated and grilled Mahi Mahi, topped with a zesty crema and fresh toppings.
Ingredients
Units
Scale
- 1 pound Mahi Mahi (or halibut, cod, snapper fillets, or shrimp)
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
Instructions
- In a bowl, combine lime juice, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Marinate the Mahi Mahi in the mixture for at least 15 minutes.
- Preheat grill to medium-high heat.
- Grill the fish for 3-4 minutes on each side until cooked through.
- In a small bowl, mix sour cream, lime juice, lime zest, and salt to make the crema.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing grilled fish on the tortillas, topping with cabbage, cilantro, red onion, avocado, and a drizzle of crema.
Notes
For a spicier crema, add more hot sauce to taste. These tacos are best served immediately after grilling. If using shrimp, adjust the grilling time to 2-3 minutes per side. Store any leftover crema in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70