Spice-Crusted Fish Tacos

Name: Spice-Crusted Fish Tacos
Yield: 4 Servings
Ingredients: 1 each red and yellow bell pepper, halved lengthwise and seeded; Salt; 1 each red and yellow bell pepper, halved lengthwise and seeded; 1 each red and yellow bell pepper, halved lengthwise and seeded; Fresh cilantro leaves and lime wedges for serving; Fresh tomato salsa; Fresh cilantro leaves and lime wedges for serving; 4 mild white fish fillets, 6–8 oz (185–250 g) each; ¼ cup (2 fl oz/60 ml) canola oil, plus more for greasing; ½ tsp ground cumin; ½ tsp ancho or New Mexico chile powder; ½ tsp ancho or New Mexico chile powder; 8 corn tortillas; 1 ripe avocado; 2 cloves garlic, minced; ¼ cup (⅓ oz/10 g) chopped fresh cilantro; 2 Tbsp fresh lime juice; Hot red pepper sauce

Preparation info

4
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Fish tacos abound in countries all over the Latin and Caribbean region. This version features a mixture of cumin and chile powder that, when mixed with oil, doubles as a spice rub and a marinade to perk up mild white fish. Try rock cod, rockfish, or snapper fillets and make sure your grill rack is well oiled to prevent sticking.

Ingredients

4 mild white fish fillets, 6–8 oz (185–250 g) each
¼

Fish course
Pescatarian
Spicy
Gluten-free
Caribbean
Latin America

Method

Prepare a grill for direct-heat cooking over medium-high heat.

Place fillets in a glass or ceramic dish just large enough to hold them. In a small bowl, combine oil, cumin, and chile powder. Pour over fish and turn to coat evenly on both sides. Let stand at room temperature for about 30 minutes.

Wrap tortillas in aluminum foil and place on edge of grill rack and heat for about 1