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Try grilling instead of frying fish for tacos. Serve in corn tortillas, with the traditional cabbage topping.
Pour 1/2 cup of the marinade over fish in large resealable plastic bag or glass dish; turn to coat. Refrigerate 30 minutes.
Mix mayonnaise, sour cream and remaining 2 tablespoons marinade in small bowl. Set aside. Remove fish from marinade. Discard any remaining marinade.
Broil or grill over medium heat 3 to 4 minutes per side or until fish flakes easily with a fork. Brush with additional marinade, if desired. Serve fish in tortillas, using 2 tortillas for each taco. Top with cabbage and drizzle with mayonnaise mixture.