BBQ FISH TACOS

October 17, 2020

BBQ FISH TACOS

If you're entertaining this summer, opt for a Mexican food-themed party. These BBQ fish tacos from El Cielo are perfect for a backyard party since they're light, delicious, and easy to make and customize.

Love fish tacos? Well, these are the end-all be-all. Read on to see what makes these tacos so special.

 The fish—we use cod, but any flaky variety works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste amazing.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and it's brightness is the perfect condiment to the spiced cod.

People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in some olive oil for a few minutes per side in a skillet. Let the fish rest a few minutes before using a fork to flake it into pieces.

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

INGREDIENTS

  • El Cielo Corn Tortillas
  • Cod (or other flaky white fish)
  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tbsp. vegetable oil
  • Freshly ground black pepper
  • 1 avocado, diced
  • Salt
  • Lime wedges, for serving
  • Sour cream, for serving

 

FOR THE CORN SLAW:

  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped coriander
  • 1 tbsp. honey
  • 2 cup shredded purple cabbage
  • 1 cup corn kernels
  • 1 jalapeño, minced

 

METHOD

  • In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, and cayenne.
  • Add fish, tossing until evenly coated. Let marinate 15 minutes.
  • Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, coriander, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
  • In a large nonstick pan over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side.
  • Let rest 5 minutes before flaking with a fork.
  • Assemble tacos: Place Taco’s on BBQ grill for 30sec each side. Serve fish over the grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

 




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