Grilled Tilapia Tacos with Cilantro Lime Crema
WHAT YOU NEED
- Adobo Rub for fish
- 4 Tbsp. chili powder
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1 Tsp. cumin
- 1 Tsp. garlic powder
- 1 Tsp. salt
- ½ Tsp. fresh ground black pepper
- 2 lbs tilapia fillets, skin removed (or mahi-mahi, or halibut)
- TOPPINGS
- 1 package (10oz.) Cacique® Queso Fresco- crumbled
- Cacique Cilantro Lime Sour Cream
- 2 cups cabbage, finely shredded
- 1 cup onion, diced
- 4 limes, quartered
- Cacique Homestyle Salsa
- 1 diced avocado- squirt a little lime juice to prevent browning
- 12 corn tortillas, warmed
HOW TO MAKE IT
- Combine all rub ingredients in a bowl and mix until well combined.
- Gently rinse and pat dry the fish fillets with paper towel. Apply the Rub liberally over the fish fillets, on both sides. Cover and let sit in the refrigerator for 20-30 minutes.
- Grill the fish fillets on a hot, well-oiled grill for 3-5 minutes per side, or until cooked through. While grilling the fish, heat the tortillas.
- To assemble the tacos, top the fish with queso fresco, cabbage, onion, lime wedges, avocado, Homestyle Salsa and top with Cilantro Lime Crema
