Try grilling instead of frying fish for tacos. Serve in corn tortillas, with the traditional cabbage topping.
Ingredients
1/2 cup plus 2 tablespoons Lawry’s® Baja Chipotle Marinade, divided
1 1/2 pounds cod, other firm white fish fillets
1/4 cup McCormick® Mayonesa (Mayonnaise) With Lime Juice
1/4 cup sour cream
12 corn tortillas, warmed
2 cups shredded green cabbage
Instructions
- 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.
