Tacos are a part of Mexico’s culinary heritage. Fish tacos are said to come from Baja California; in this version, we were inspired by a recipe from Guerrero: fish a-la-talla.
- 6 4 ounce fish fillets Cod
- 2 tbsp lime juice
- 1 tbsp salt
- 2 tbsp butter
- 1/2 jar Molli Acapulco Marinade
- 12 corn tortillas
- 1 avocado , diced
- ¼ onion , finely diced (optional)
- ½ cilantro bunch , chopped
- 2 limes , cut in wedges
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Place fish in a non-reactive dish. Cover fish with lime juice and sprinkle with salt. Let marinate for 20 minutes in the fridge.
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Heat the 2 tbsp of butter in a small saucepan and add the Acapulco Marinade. Bring to a boil, lower the heat and cook for 5 minutes. Season to taste with salt. Let cool to room temperature.
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Preheat grill. Lightly grease the grill and place fish. Grill for 4-5 minutes, basting with the sauce at least 3 times. Turn fish over, grill for another 3-4 minutes or until fish is cooked.
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Serve with tortillas, avocado, cilantro, onion and limes on the side for garnish. Provecho!
