These delicious fish tacos are a perfect choice for a festive Cinco de Mayo meal. The Fresh Press Farms High Oleic Sunflower Oil adds a healthy and flavorful component to the dish, while the spices and lime juice add a bold and zesty flavor to the fish. Enjoy these tacos with friends and family, and celebrate in style!
- 1 lb white fish (such as cod or tilapia), cut into strips
- 1/4 cup Fresh Press Farms High Oleic Sunflower Oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 8 small corn tortillas
- Shredded cabbage, for serving
- Salsa, for serving
- Fresh cilantro, chopped, for garnish
- In a small bowl, whisk together the Fresh Press Farms High Oleic Sunflower Oil, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice.
- Add the fish strips to the bowl and toss to coat them in the spice mixture.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the fish to marinate.
- Preheat a grill or grill pan to medium-high heat.
- Grill the fish strips for 3-4 minutes per side, or until they're cooked through and lightly charred.
- Warm the corn tortillas on the grill or in the microwave.
- Assemble the tacos by placing a few fish strips on each tortilla, and topping them with shredded cabbage, salsa, and fresh cilantro.
- Serve the tacos hot, with additional lime wedges and salsa on the side.