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
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
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.
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.
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.
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.
The fish should be distributed evenly among the eight tortillas. Grapefruit salsa, radish, and cilantro should be sprinkled on top of the cod.
The fish tacos should be served immediately, and if preferred, sour cream and guacamole should be served on the side.