1 filet of White Fish (Tilapia, Mahi Mahi or Orata)
1/4 cup of Canola Oil
1/2 teaspoon of Cumin
Juice of one Lime
Zest of one Lime
1 tablespoon of Ancho Chili Powder
1 chopped Jalapeno Pepper
1/4 cup of fresh Cilantro
8 Flour Tortillas
Combine canola oil, lime juice & zest, cumin, chili powder, jalapeno pepper, and cilantro in a bowl and add fish filet. Let marinate for 15-30 minutes. Remove from marinade and add fish filet to a hot grill (over medium flame), flesh-side down, and let sit for four minutes. Flip to other side for 30-45 seconds. Remove and place on a plate, letting the filet rest for 5 minutes. Afterwards flake the filet with fork.
Warm tortillas on a hot grill for 30 seconds. You can actually use the grill used for the filet, if you want the tortilla to mop up some of the juices. Afterwards scoop up fish and add your own desired toppings (e.g. white cabbage, radicchio, freshly-cut tomatoes, tomato salsa, avocado, guacamole, and etc.).
Disclaimer - Most know I don't eat seafood, due to allergies, but I used to cook them for my ex's and they loved them. They're also still alive ;)
Goes great with both:
- Mayonnaise-Dill White Sauce