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Name: Aarón Sánchez’s Grilled Fish Tacos with Tequila-Lime Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the adobo rub:; 4 tablespoons chili powder; 2 tablespoons lime juice; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 easpoonfresh ground black pepper; 2 pounds mahi mahi fillets skin removed (halibut works, too); For the crema:; 1 cup sour cream; 1 lime, juiced; 1/4 uppremium silver tequila; 1 teaspoon sugar; 1/2 easpoonsalt; 1/4 easpoonfresh ground black pepper; For the toppings/assembly:; 1 package (10 ounces) queso fresco crumbled; 2 cups cabbage finely shredded; 1 cup onion diced; 4 limes, quartered; 1/2 unchcilantro finely chopped; Pico de gallo salsa; 1 diced avocado (sprinkled with a little lime juice; 12 corn tortillas warmed

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INGREDIENTS

For the adobo rub:
4 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 easpoonfresh ground black pepper
2 pounds mahi mahi fillets ; skin removed (halibut works, too)
For the crema:
1 cup sour cream
1 lime, juiced
1/4 uppremium silver tequila
1 teaspoon sugar
1/2 easpoonsalt
1/4 easpoonfresh ground black pepper
For the toppings/assembly:
1 package (10 ounces) queso fresco ; crumbled
2 cups cabbage finely shredded
1 cup onion diced
4 limes, quartered
1/2 unchcilantro finely ; chopped
Pico de gallo salsa
1 diced avocado (sprinkled with a little lime juice
12 corn tortillas warmed

INSTRUCTIONS

“This dish should be served family-style — everyone will want to build their own tacos,” he writes on his blog, in a post sponsored by Cacique, maker of Hispanic cheeses, chorizos and cremas. (Bonus tip: You can make your crema up to a day ahead.)

Ingredients

Directions

Combine all rub ingredients in a bowl and mix until well combined.

Gently rinse and pat dry the fish fillets with paper towel. Apply the rub liberally over the fish fillets, on both sides. Cover and let sit in the refrigerator for 20-30 minutes.

Combine all the crema ingredients in a blender and pulse until it becomes a smooth, thick consistency. Cover and store in the refrigerator for at least 30 minutes. This can be done up to 24 hours in advance.

Arrange the queso fresco, cabbage, onion, lime wedges, cilantro, avocado and pico de gallo on a large serving platter. Bring out the crema and place in a bowl.

When ready to serve, grill the fish fillets on a hot, well-oiled grill for 3-5 minutes per side, or until cooked through. Heat the tortillas over indirect heat while grilling the fish.

Serve the fish in a serving platter, with the warm tortillas in a bread basket.

NOTES

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Aarón Sánchez’s Grilled Fish Tacos with Tequila-Lime Crema

For the adobo rub:
4 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 easpoonfresh ground black pepper
2 pounds mahi mahi fillets skin removed (halibut works, too)
 For the crema:
1 cup sour cream
1 lime, juiced
1/4 uppremium silver tequila
1 teaspoon sugar
1/2 easpoonsalt
1/4 easpoonfresh ground black pepper
 For the toppings/assembly:
1 package (10 ounces) queso fresco crumbled
2 cups cabbage finely shredded
1 cup onion diced
4 limes, quartered
1/2 unchcilantro finely chopped
 Pico de gallo salsa
1 diced avocado (sprinkled with a little lime juice
12 corn tortillas warmed

Ingredients

Directions
Combine all rub ingredients in a bowl and mix until well combined.
Gently rinse and pat dry the fish fillets with paper towel. Apply the rub liberally over the fish fillets, on both sides. Cover and let sit in the refrigerator for 20-30 minutes.
Combine all the crema ingredients in a blender and pulse until it becomes a smooth, thick consistency. Cover and store in the refrigerator for at least 30 minutes. This can be done up to 24 hours in advance.
Arrange the queso fresco, cabbage, onion, lime wedges, cilantro, avocado and pico de gallo on a large serving platter. Bring out the crema and place in a bowl.
When ready to serve, grill the fish fillets on a hot, well-oiled grill for 3-5 minutes per side, or until cooked through. Heat the tortillas over indirect heat while grilling the fish.
Serve the fish in a serving platter, with the warm tortillas in a bread basket.

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Nutrition

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Serving Size: 1 (1299g)
Recipe Makes: 1

Calories: 1198
Calories from Fat: 332 (28%)

Amt Per Serving		% DV

	Total Fat 36.9g	49 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 4.2g
Cholesterol 729.5mg		224 %
Sodium 2199mg		76 %
Potassium 4615.1mg		121 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 27.3g
Protein 177.4g		253 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1198

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