Blackstone Fish Tacos Delight (Print Version)
# Ingredients:
→ For the Tacos
01 -
24 oz Tilapia Filets
02 -
1 Tbsp Avocado Oil
03 -
1 Lime, juiced
04 -
2 tsp Chili Powder
05 -
1 tsp Garlic Powder
06 -
1 tsp Salt
07 -
24 Mini Corn Tortillas (street taco size)
08 -
¼ cup Butter
→ For the Sauce
09 -
¼ cup Sour Cream
10 -
1 Lime, juiced
11 -
⅛ cup Mayonnaise
12 -
½ tsp Garlic Powder
13 -
1 tsp Sriracha Sauce
→ For the Toppings
14 -
½ head Purple Cabbage, shredded
15 -
2 Avocados, sliced
16 -
2 Roma Tomatoes, diced
17 -
½ Red Onion, sliced
18 -
Cilantro, chopped
19 -
1 cup Cotija Cheese, grated
20 -
2 Limes, cut into wedges
# Instructions:
01 -
Preheat the Blackstone grill over medium-high heat (approximately 400°F).
02 -
Place the tilapia filets on a plate and drizzle with avocado oil and lime juice. Season with chili powder, garlic powder, and salt.
03 -
Drizzle oil on the grill and spread it around using a spatula.
04 -
Place the tilapia filets on one side of the grill. Cook for 3-4 minutes per side until slightly browned and flakey. Remove from the grill and let rest for 5 minutes. Slice into large pieces.
05 -
Mix sour cream, lime juice, mayonnaise, garlic powder, and sriracha sauce in a small bowl.
06 -
Melt the butter on the other side of the Blackstone grill. Fry the mini corn tortillas in butter for 1 minute per side until warmed and browned.
07 -
Use 2 corn tortillas per taco. Top with fish, drizzle with sauce, and add cabbage, avocado, tomatoes, red onions, cheese, and lime juice.
08 -
Serve immediately while warm and enjoy.
# Notes:
01 -
This method works well with any type of white fish. Store leftover fish in an airtight container in the refrigerator for up to 3 days.