How to Prepare Tasty Mexi-Cali grilled fish tacos

Mexi-Cali grilled fish tacos. Fajita Tacos Two soft flour tortillas with your choice of steak or grilled chicken, bell peppers, onions and Cheddar cheese. Baja Fish Tacos Three soft corn tortillas with marinated Tilapia fish grilled to order and served with shredded cabbage, cilantro, onions and jalepeño cilantro sauce. Mexico City Tacos Mexi-Cali grilled fish tacos Light and delicious tacos straight out of Arizona, inspired by west coast neighbor Mexi-Cali style.

Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or "crema". Print Pin Rate Add to My Meal Plan Go to Meal Plan. You can have Mexi-Cali grilled fish tacos using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mexi-Cali grilled fish tacos

1. Prepare 1 bag of McCormick grillmates Mexican fiesta seasoning/marinade.
2. Prepare 2 of filets of cod, mahi mahi, or tilapia.
3. You need 1 of lime.
4. It's 1 of avocado.
5. It's of Cabbage shredded.
6. You need 1 of carrot shredded.
7. It's 1 of Red onion diced.
8. Prepare 1 bunch of Cilantro.
9. You need dash of Mrs dash marinade or any light dressing.
10. You need of Corn tortillas.
11. It's of Sour cream.
12. Prepare of Hot sauce.
13. It's of Shredded cheddar cheese.
14. It's of Cotija cheese crumbled.

New York strip steak topped with sautéed onions, bell peppers, mushrooms and guacamole. Grilled Tilapia, topped with our cilantro-lime house slaw on grilled corn tortillas. Served with a side of cilantro-lime rice, black beans, and our smoked chipotle pepper sauce. Add garlic, cumin, smoked paprika, and one tablespoon oil.

Mexi-Cali grilled fish tacos step by step

1. Put fish in a bag with half of squeezed lime and half bag of McCormick seasoning marinade for at least 1 hour.
2. While fish is marinating prepare cabbage, onion, and carrot. Combine together with cilantro and squeeze other half of lime over the mix with a dash of the dressing and a pinch of salt. I used Mrs dash but any light dressing on hand will work..
3. Take fish out of bag and top with the rest of the dry seasoning and grill until begins to flake about 5-7 mins per side. When fish is off the grill cut into bite size pieces..
4. To prepare tortillas place in a skillet and top with cheddar cheese. Once the cheese starts melting flip the tortilla to crisp the cheese. The tortilla will bubble up in the middle when it is ready, be careful not to burn..
5. To serve fill tortilla with fish, sour cream, hot sauce, shredded cabbage mixture, sliced avocado, and crumbled cotija cheese..

Season with salt and pepper and turn the fish to evenly. Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. You can also bake or saute the fish. From Baja: Cooking on the Edge.