Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mexi-cali grilled fish tacos. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Grilled Fish Tacos Recipe cooked with Grilled Snapper on the Big Green Egg. Served with pickled red onions and Cilantro Lime Creama. We love Grilled Fish Tacos around my house… and I've had my share of fish stick to the cooking grate when grilling, but.

Mexi-Cali grilled fish tacos is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mexi-Cali grilled fish tacos is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mexi-cali grilled fish tacos using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mexi-Cali grilled fish tacos:

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

Grilled Fish Tacos with Chipotle-Lime Dressing. Marinated tilapia fillets are grilled instead of fried in this tangy, flavorful twist on fish tacos. These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. Season fish with salt and pepper.

Instructions to make Mexi-Cali grilled fish tacos:

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.

Grilled Fish Tacos These tacos are great whether grilled outdoors or pan grilled inside. I added some chopped sweet onion chopped fresno chile and sweet red pepper to the slaw for more veggies and crunch. Even my hubby who loves everything real spicy didn't feel. These Grilled Fish Tacos are of the lighter variety but still rich in flavor thanks to GOYA® Ceviche. This citrusy marinade combines lime, onion, cilantro and chile pepper to give the fish a delicious burst of flavor.

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