Tacos are delicious for taco night, weeknight dinners, and friend parties. Fish tacos are a popular Mexican dish with different preparations. Fried or baked whitefish, breaded fish, or shrimp instead of fish fillets are all options.
1 grapefruit, peeled, cut into segments, and chopped
½ medium red bell pepper, diced
½ jalapeño, diced
½ shallot, finely chopped
2 tablespoons lime juice
Leaves from 1 sprig of mint, washed, dried, and chopped
⅛ teaspoon salt
1 clove garlic, minced
1 ½ teaspoons cumin
Ingredient
¼ teaspoon chili powder, or more to taste2 tablespoons lime juice½ teaspoon salt⅛ teaspoon pepper1 tablespoon grapeseed oil1 pound cod filets8 corn tortillas4 radishes, very thinly sliced¼ cup chopped cilantro
Direction
All of the ingredients for the grapefruit salsa should be placed in a medium bowl, and then they should be gently combined using a spoon. Put aside for later.
1
Put all of the ingredients for the fish seasoning into a small bowl and use a fork to thoroughly combine them. Apply the seasoning to both sides of the fish using a little brush.
2
In a large skillet, bring the oil to a temperature of medium-high. Following the addition of the fish, cook it for two to four minutes on each side, or until the flesh becomes opaque white and readily splits apart with a fork.
3
Remove from the heat source. The tortillas should be warmed in a dry skillet or frying pan over medium heat for approximately thirty seconds on each side.
4
The fish should be distributed evenly among the eight tortillas. Grapefruit salsa, radish, and cilantro should be sprinkled on top of the cod.
5
The fish tacos should be served immediately, and if preferred, sour cream and guacamole should be served on the side.