Who in their right mind doesn’t like Fish Tacos?
Fresh fish, spicy-sweet salsa, crisp cabbage and creamy Marzetti® Otria® Carmalized Onion Greek Yogurt Veggie Dip come together in a flour tortilla for an entrée that provides a taste of summer any time of year.
|2 tbsp vegetable oil|
|1/2 tsp chili powder|
|1/2 tsp cumin|
|1/4 tsp salt|
|Juice of one lime|
|1 lb skinless red snapper, grouper or mahi mahi fillets|
|1 cup finely chopped pineapple|
|2 scallions, minced|
|1 tbsp chopped cilantro|
|For Cabbage Topping|
|2 cups cabbage|
|1/4 cup chopped cilantro|
|8 small soft flour or corn tortillas|
In a shallow dish, combine ingredients for fish marinade. Add fish and gently toss filets in marinade. Refrigerate 10 minutes. While fish marinates, preheat a grill to medium high heat and oil grates. Grill fish, turning half way through cooking process, until thoroughly cooked, but not dry, (about a total of 8 to 12 minutes depending upon thickness of fillets).
For Salsa, combine ingredients in a small mixing bowl.
For Cabbage Topping, combine cabbage, cilantro and ½ cup Otria Carmalized Onion Dip in a mixing bowl and toss to coat.
To assemble tacos, spread each tortilla with one tablespoon Otria Caramalized Onin Dip; divide fish, salsa and cabbage topping equally among tortillas. Fold and serve with lime wedges.