Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mexi-cali grilled fish tacos. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Grilled Fish Tacos Recipe cooked with Grilled Snapper on the Big Green Egg. Served with pickled red onions and Cilantro Lime Creama. We love Grilled Fish Tacos around my house… and I've had my share of fish stick to the cooking grate when grilling, but.
Mexi-Cali grilled fish tacos is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Mexi-Cali grilled fish tacos is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook mexi-cali grilled fish tacos using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mexi-Cali grilled fish tacos:
- Take 1 bag McCormick grillmates Mexican fiesta seasoning/marinade
- Get 2 filets of cod, mahi mahi, or tilapia
- Get 1 lime
- Take 1 avocado
- Prepare Cabbage shredded
- Get 1 carrot shredded
- Make ready 1 Red onion diced
- Prepare 1 bunch Cilantro
- Take dash Mrs dash marinade or any light dressing
- Make ready Corn tortillas
- Prepare Sour cream
- Take Hot sauce
- Get Shredded cheddar cheese
- Prepare Cotija cheese crumbled
I added some chopped sweet onion chopped fresno chile and sweet red pepper to the slaw for more veggies and crunch. Even my hubby who loves everything real spicy didn't feel. These Fish Tacos are so good that you'll likely even find seafood haters loving them! You get deliciously seasoned, tender and flaky fish pieces layered over hearty corn tortillas along with the best tacos toppings.
Steps to make Mexi-Cali grilled fish tacos:
- Put fish in a bag with half of squeezed lime and half bag of McCormick seasoning marinade for at least 1 hour
- While fish is marinating prepare cabbage, onion, and carrot. Combine together with cilantro and squeeze other half of lime over the mix with a dash of the dressing and a pinch of salt. I used Mrs dash but any light dressing on hand will work.
- Take fish out of bag and top with the rest of the dry seasoning and grill until begins to flake about 5-7 mins per side. When fish is off the grill cut into bite size pieces.
- To prepare tortillas place in a skillet and top with cheddar cheese. Once the cheese starts melting flip the tortilla to crisp the cheese. The tortilla will bubble up in the middle when it is ready, be careful not to burn.
- To serve fill tortilla with fish, sour cream, hot sauce, shredded cabbage mixture, sliced avocado, and crumbled cotija cheese.
Fish tacos are now the quintessential taste of California but originally, they came from "Bajar California" (the northern-most state of Mexico). 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. These Grilled Fish Tacos are of the lighter variety but still rich in flavor thanks to GOYA® Ceviche.
So that’s going to wrap this up for this special food mexi-cali grilled fish tacos recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
