Countdown to Cinco de Mayo 2017: Day 10 – Spicy Fish Tacos

by Tony Winders May 04, 2017

*Spicy Fish Tacos Recipes & Photos Courtesy of Garnish and Glaze

As we near the end of our favorite Cinco de Mayo food countdown, what better way to enjoy an authentic Mexican meal on this big day than with these heavenly fish tacos, liberally sprinkled with Fuegorita and coupled with a tall glass of ice-cold cerveza?!

With just the right amount of tang, spice, heat and flavor, there's no way you can wrong with this recipe.

Remember to spread the heat of Fuegorita for the ultimate taste bud workout that will make you remember why beer goes so well with this classic dish!

*INGREDIENTS

*FOR THE FISH

4 (6-ounce) tilapia fillets
1 tablespoon canola oil
4 teaspoons chili powder
4 teaspoons cumin
½ teaspoon garlic powder
1¼ teaspoon crushed red pepper flakes (*ahem* Fuegorita time!!!)
Salt

*FOR THE PICO DE GALLO

3 Roma tomatoes, diced
¼ cup onion, finely diced
1 jalapeno, seeds removed, finely diced
3 tablespoons cilantro, chopped
1 tablespoon lime juice

*FOR THE TACOS

12 white corn tortillas
1½ cups red cabbage, shredded
1½ cups romaine lettuce, shredded
1½ cups sweet yellow corn, roasted
Sour cream
Limes, cut into wedges

*INSTRUCTIONS

In a small dish, mix together chili powder, cumin, garlic powder, and red pepper. Sprinkle the fish with the mixture and some salt.
Preheat oil in a large non-stick skillet and cook fish over medium-high heat on each side for 4-5 minutes until blackened and cooked throughout. When done, flake into 2-3 inch pieces.

*FOR THE PICO DE GALLO

In a bowl, mix together tomatoes, onion, jalapeno, cilantro, and lime juice.

*FOR SERVING

Lightly spray tortillas with oil and grill tortillas on a non-stick fry pan or a griddle for 20 seconds each side.
Fill tortillas with tilapia, cabbage, lettuce, corn, and pico de gallo. Top with sour cream and serve with a lime wedge.