Mexican Smoked Fish Tacos
A twist on traditional Mexican cuisine, this recipe combines smoky flavors with fresh ceviche and fish.
Ingredients
- ●1 pound Fresh Fish (Cod or Tilapia)
- ●1 teaspoon Smoked Paprika
- ●2 tablespoons Light Mayo
- ●2 tablespoons Fresh Lime Juice
- ●1/4 cup Cilantro
- ●1 teaspoon Mexican Ceviche Seasoning
- ●4-6 Tortillas
- ●1/2 cup Sliced Radishes
- ●4-6 Lime Wedges
- ●1/2 cup Sour Cream
Instructions
- 1
1. Cut the fish into small pieces and season with smoked paprika and ceviche seasoning.
- 2
2. Mix together lime juice and light mayo, and brush the mixture onto the fish.
- 3
3. Refrigerate the fish for 30 minutes to allow the flavors to meld.
- 4
4. Meanwhile, toast the tortillas by grilling them for a few seconds on each side.
- 5
5. Assemble the tacos by placing the fish onto the tortillas, followed by sliced radishes and a dollop of sour cream.
- 6
6. Serve immediately, with lime wedges on the side.
- 7
7. Garnish with cilantro and serve.
- 8
8. Cook the fish to an internal temperature of 145°F (63°C).
- 9
9. Make sure to handle the raw fish safely and cook it to a safe temperature to avoid foodborne illness.
- 10
10. Serve with your favorite toppings, such as diced onions or shredded cabbage.