Easy Chili And Lime Fish Street Tacos Recipes

EASY CHILI AND LIME FISH STREET TACOS

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

COD FISH TACOS

Steps:

• Season fish with salt, ground cumin and Tajin.
• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
• Toss the slaw ingredients and keep cold.
• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

CHILI LIME SHRIMP TACOS WITH MEXICAN STREET CORN SALSA

Steps:

• Place shrimp in a bowl. Add 1 tablespoon olive oil, lime juice, chili powder and salt and toss to evenly coat. Cover with plastic wrap and set in the fridge to marinate for 10-15 minutes while you make the corn salsa.
• Make the corn salsa. Heat oil in a skillet and add the corn and jalapeno. Cook, stirring for about 3-4 minutes. Transfer to a bowl and add the remaining ingredients. Toss everything together. Taste and adjust seasoning. Set aside.
• Heat a tablespoon of oil in a skillet and add the shrimp. Cook for a few minutes until shrimp are cooked through, flipping to ensure even cooking.
• To assemble the tacos, lay out your tortillas. Add some chopped lettuce and then top with a generous scoop of corn salsa. Add the shrimp and a slice of avocado. Sprinkle each taco with red onion, cilantro, an avocado slice and a sprinkle of cotija cheese. Serve.