A great street fish taco with the subtle heat and flavor of guarjillo, arbol and pequine peppers coming from Cholula® Chili Lime Hot Sauce.
Ingredients
- Black Bean & Corn Salsa
- 1 1/2 cups corn kernels, charred
- 1 cup black beans, drained
- 1/4 cup cilantro, chopped
- 1/4 cup red bell pepper, 1/4-inch dice
- 1 1/2 tablespoons Cholula® Chili Lime Hot Sauce
- 1 1/2 tablespoons jalapeno pepper, finely chopped
- Chili & Lime Crema
- 3 tablespoons sour cream
- 1 tablespoon Cholula® Chili Lime Hot Sauce
- Fish Tacos
- 1/4 cup Cholula® Chili Lime Hot Sauce
- 1/3 cup vegetable oil
- 2 tablespoons lime juice
- 1 pound mahi mahi fillets, in 2-ounce portions
- 8 each corn tortillas, 6-inch
- 1 1/2 cups cabbage, shaved
- 1 1/2 cups salsa
- 4 teaspoons chili & lime crema
- 4 each cilantro sprigs
- 4 each lime wedges
Nutrition Information
(per serving)
A great street fish taco with the subtle heat and flavor of guarjillo, arbol and pequine peppers coming from Cholula® Chili Lime Hot Sauce.
Instructions
Black Bean & Corn Salsa
- In a bowl, combine corn, black beans, cilantro, bell pepper, Cholula, and jalapeno. Hold refrigerated for service.
Chili & Lime Crema
- In a bowl, combine sour cream and Cholula. Whisk well and refrigerate for service.
Prep
- In a bowl, combine Cholula, oil, and juice. Whisk until mixed.
- Add fish pieces and marinate for 2-4 hours.
- Remove from marinade and discard excess. Hold refrigerated for service.
Service
- Set grill to medium-high. For service, grill 2 pieces of fish on a well-oiled grill until fully cooked. Lightly grill 2 tortillas.
- Plate tortillas in taco holders and place 3 tablespoons of cabbage in the center of each. Top with 3 tablespoons salsa, a piece of grilled fish, and drizzle with 1/2 teaspoon crema.
- Garnish with a cilantro sprig and lime wedge. Serve immediately.
