Marinating tilapia filets in a mixture of soy sauce, lime juice, and spice gives the fish tacos a signature bold flavor. Dress the tacos with avocado or queso fresco to temper the acidity.
1/4 cup olive oil
2 tablespoons lime juice
2 teaspoons soy sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1 clove garlic, minced
2 pounds tilapia fillets (about 6)
Salt and pepper
16 soft corn tortillas
How to Make It
In a small bowl, combine olive oil, lime juice, soy sauce, chili powder, cumin and garlic. Season fish on all sides with salt and pepper and place in a dish large enough to hold in a single layer. Pour marinade over fish, cover and refrigerate for 15 to 20 minutes.
Preheat gas grill to medium, or preheat broiler to high and set rack 6 inches from source of heat. Remove fish from marinade and grill or broil until flaky, 2 to 3 minutes per side. Remove to a plate and let rest for 5 minutes, then cut into chunks. Season with salt, pepper and additional lime juice, if desired.
Warm tortillas as package label directs. Serve tilapia with tortillas.
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Extremely easy and tasted delicious. We actually swapped out the grilled tilapia for a gluten-free battered haddock and used the marinade as a dressing instead, and it was wonderful. Wonderful to add coleslaw to it, as wel..
Love the marinade, but I changed a few things for the rest of the recipe. I cooked the fish in a little olive oil on the stove, and for the tacos I used the fish, black beans, salsa, peaches, cilantro, and queso fresca. They were delicious! The peaches with this fish recipe worked really well! I also served spanish style rice on the side.