At the risk of being ridiculed by those in the know, I will call these “somewhat authentic.” Or, you might think of them as “Authentic Gringo Fish Tacos.” I was going to use that for the post/recipe title, but I had second thoughts.Shoot, call me and the recipe whatever you want. Let's get cookin'!
Category: Main Dish
Cuisine: not set
6 whole Talapia Fillets (or Other Mild Flaky White Fish)
2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
Lime Juice To Drizzle On Grilled Fish
12 whole Corn Tortillas
1 cup Southwest Slaw (see My Recipe Box)
1/4 cups Cilantro Chopped Medium-fine
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FOR THE MARINADE:
1/3 upsCanola Oil
2 whole Limes Juiced
1 teaspoon Garlic Salt
2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)
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FOR THE AVOCADO CREAM:
1 whole Large Hass Avocado Peeled, Seeded And Diced (I Recommend Calavo)
1 cup Sour Cream
1 whole Lime Juiced
2 teaspoons Your Favorite Hot Sauce
1 teaspoon Garlic Salt
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