Guajillo Fish Tacos Guajillo Fish Tacos

Guajillo Fish Tacos

These Guajillo Fish Tacos are smoky, spicy and perfect for family taco night or a small dinner party! Pair guajillo marinated tilapia, with a crunchy cooling slaw, for the most balanced, flavorful bite you could ever want from a taco! 

PREP: 5 HR. 30Min. | COOK: 15 Min. | TOTAL: 5 HR. 45 Min.

SERVES: 4-6

Ingredients

  • 1 teaspoon Schultz's Green Chili Lime Cooking Sauce
  • ¼ cup lime juice
  • ¼ cup olive oil
  • Salt to taste
  • 1 pound of tilapia fillets
  • 1 tablespoon unsalted butter
  • 2 cups shredded cabbage
  • 1 teaspoon kosher salt
  • 1 serrano chile, diced
  • ¼ teaspoon ground cumin
  • ¼ cup cilantro
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • dried guajillo chiles, stems and seeds removed
  • 4 cloves garlic
  • ½ cup cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon ground ginger
  • Flour or corn tortillas
  • Cotija cheese, crumbled
  • Lime wedges
  • Corn, for serving 

How to Make

STEP 1: In a dry skillet heated on high, toast the guajillo chiles on each side for about 10 seconds, or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave the heat on until the water begins to boil, then turn off the heat and let the chiles soak until soft, about 30 minutes.

STEP 2: Drain the chiles and place in a blender with the garlic, cilantro, cumin, cayenne, ginger, lime juice, Schultz's Gourmet Green Chili Lime Cooking Sauce and olive oil. Blend until a smooth paste forms. Add salt to taste.

STEP 3: Rinse and dry the fish, sprinkle with a bit of salt, and place in a nonreactive container. Cover the fish on all sides with the guajillo chile paste and refrigerate for a couple of hours.

STEP 4: While the fish is marinating, you can make the cabbage topping. Toss the shredded cabbage with 1 teaspoon of salt and let it sit unrefrigerated for 1 hour. Drain off the excess liquid and then mix the cabbage with the serrano chile, cumin, cilantro, mayonnaise, and lime juice. Add salt and black pepper to taste and refrigerate.

STEP 5: After the fish has marinated, melt the butter in a skillet on medium heat. Shake off any excess marinade and then cook the fillets for 3 minutes on each side. Add salt to taste. Cut the fish into bite-size pieces and place in warm tortillas. Top with the cabbage slaw and serve with Cotija cheese, lime wedges, and corn.

 

Recipe Inspired by Lisa Fain.

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