Fish Tacos

Name: Fish Tacos
Yield: 6
Ingredients: 2 pounds tilapia,; 1 tablespoon chili powder; 1 scoop stevia; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 4 cloves garlic, minced; juice of 2 limes; 3 tablespoons canola oil; Chipotle mayo; 12 tortillas; Pickled Red Onions:; 1/4 cup white vinegar; 1/4 cup cider vinegar; 1/2 cup water; 2 droppers stevia; 1 1/2 teaspoon kosher salt; 1 teaspoon dried oregano; 1 red onion, thinly sliced; Instructions:; Place the fish in a resealable bag or container. Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl. Give it a good stir and pour it over the fish. Marinate the fish for 30 minutes in the refrigerator.; Preheat a grill or grill pan over medium-high heat.; Take the fish out of the marinade and pat dry completely. Brush the fish with the oil and grill until browned, 3 to 4 minutes per side. Transfer to a plate, cover with foil and let rest for 5 minute. Slice each fillet into slices.; Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.; Spread some of the Carlsbad Cream onto the warmed tortillas. Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions. Serve with lime wedges on the side.; Carlsbad Cream:; Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir. Cover and refrigerate until ready to use.; Pickled Red Onions:; Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved. Add the oregano and onions, cover and allow to rest for 2 hours. Store in a jar or resealable glass container in the refrigerator for up to a month.

@wraywrancher

Ingredients

1 tablespoon chili powder

2 teaspoons kosher salt

1 teaspoon ground cumin

4 cloves garlic, minced

3 tablespoons canola oil

1/4 cup white vinegar

1/4 cup cider vinegar

1 1/2 teaspoon kosher salt

1 teaspoon dried oregano

1 red onion, thinly sliced

Place the fish in a resealable bag or container. Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl. Give it a good stir and pour it over the fish. Marinate the fish for 30 minutes in the refrigerator.

Preheat a grill or grill pan over medium-high heat.

Take the fish out of the marinade and pat dry completely. Brush the fish with the oil and grill until browned, 3 to 4 minutes per side. Transfer to a plate, cover with foil and let rest for 5 minute. Slice each fillet into slices.

Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.

Spread some of the Carlsbad Cream onto the warmed tortillas. Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions. Serve with lime wedges on the side.

Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir. Cover and refrigerate until ready to use.

Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved. Add the oregano and onions, cover and allow to rest for 2 hours. Store in a jar or resealable glass container in the refrigerator for up to a month.

Nutrition Facts

Calories

821kcal

41%
Fat

45g

69%
Saturated Fat

5g

25%
Carbohydrates

41g

13%
Fiber

5g

20%
Sugar

6g

12%
Protein

60g

120%
Cholesterol

180mg

60%
Sodium

1,815mg

75%

Percent Daily Values are based on a 2,000 calorie diet.

Fish Tacos

Ingredients

Pickled Red Onions

Instructions

Carlsbad Cream

Pickled Red Onions

Steps

Nutrition Facts

Comments

Fish Tacos

Ingredients

Pickled Red Onions

Instructions

Carlsbad Cream

Pickled Red Onions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts