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Grilled Fish Tacos with Spicy Sriracha Sour Cream





Serves 4 |
Healthier than deep fried and tastier!
Ingredients:
For Tacos: |
1/2 lemon, (sliced) |
Shredded cabbage, (for garnish) |
4 whitefish fillets |
1/2 teaspoon chili powder |
1 teaspoon creole seasoning |
1/2 lime, (sliced) |
Shredded cheese, (for garnish) |
1 teaspoon ground black pepper |
4 corn tortillas |
1/4 teaspoon cumin |
1 tablespoon extra virgin olive oil |
1/4 teaspoon dried oregano |
1/2 teaspoon onion powder |
For Sriracha Sour Cream: |
1 tablespoon Sriracha sauce |
1 cup sour cream |
Directions:
- Place fish in a large bowl. Sprinkle fish with chili powder, creole seasoning, ground black pepper, cumin, olive oil, oregano and onion powder. Coat fish evenly.
- Transfer fish to resealable bag. Place in refrigerator for 20 minutes.
- Heat grill to medium. Once hot, place fish on grill. Top fish with lime and lemon slices. Cook for 6 minutes per side.
- While fish is cooking, combine Sriracha sauce and sour cream in a mixing bowl.
- Remove fish from grill, place in corn tortillas. Spoon Sriracha sour cream over fish. Top with cabbage and shredded cheese.
Cooking Method: | Grill |
Main Ingredient: | Fish |
Course: | Dinner, lunch |
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