What better way to celebrate Cinco de Mayo, the Mexican Independence Day, than with your fresh catch as fish tacos!
Delicious Fish Tacos
4 hours, 15 minutes
Number of servings: 10
Per Serving 188 calories
Fat 3 g
Carbs 23 g
Protein 17 g
Whisk together Marinade ingredients. If you prefer a spicier fish, you can leave the seeds in with the cubanella, or you can also substitute a jalapeno pepper.
Place fish in mixture and marinade for 4 hours in refrigerator.
Drain fish. Season fillets with salt and pepper and cook on a hot grill, about 1-2 minutes on each side until cooked through.
Allow red onion slices to soak in white vinegar at least an hour; drain. Mix the chili sauce into the Greek yogurt, add more if you like spice. Grill tortillas briefly on each side. Top with prepared fish, vegetables, and some of the yogurt mixture. Add cilantro and serve with lime wedges to squeeze on top. Add your favorite hot sauce if you like more spice.
* Sriracha is made from sun ripened chili peppers which are ground into a smooth paste along with garlic.