Fish Tacos
Description
A delicious appetizer for any gathering. Before cooking, make sure the fish is fresh. It should be firm, of good color, and have a clean salty smell. If you cannot find tilapia, use white fish—cod, halibut, etc. The marinade and avocado cream can be prepared up to a day in advance. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Mix canola oil, juice of 2 lemons, garlic salt, and Adobo sauce in a small bowl and whisk until smooth. Place the fish in a resealable plastic bag and pour in the marinade. Shake the bag so the fish is evenly coated with the marinade. Seal the bag and set aside to marinate for 30 minutes.
- 2
Step 2
2. Meanwhile, prepare the avocado cream. Peel the avocado and dice it. Mash to a puree consistency and transfer to a medium bowl. Add sour cream, juice of 1 lime, hot sauce, and garlic salt. Cover the bowl and refrigerate.
- 3
Step 3
3. Preheat the grill. Remove the fish from the marinade and pat each fillet dry with a paper towel. Brush the fish on both sides with the hot sauce. Oil the grill grate and the fish fillets on both sides. Place the fish on the grate and cook for 3 minutes. Turn the fish and grill for 1 more minute. Transfer the fish to a serving plate, drizzle with lemon juice, and cover with a lid to keep warm.
- 4
Step 4
4. Quickly warm the corn tortillas on the grill. Fold up the ends on both sides. Shred the cabbage. Finely chop the cilantro. Spread avocado cream on the tortillas, add pieces of fish flaked with a fork, then top with about 2 tablespoons of shredded cabbage and a little cilantro. Serve immediately.