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 Servings 4 8 24 48 80 100 Black Bean & Corn Salsa | Serves 4 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" dice 1 1/2 tbsps Cholula® Chili Lime Hot Sauce 1 1/2 tbsps Jalapeno Pepper, finely chopped Chili & Lime Crema | Serves 4 3 tbsps Sour Cream 1 tbsp Cholula® Chili Lime Hot Sauce Fish Tacos | Serves 4 1/4 cup Cholula® Chili Lime Hot Sauce 1/3 cup Vegetable Oil 2 tbsps Lime Juice 1 pound Mahi Mahi Fillets, in 2 oz portions 8 each Corn Tortillas, 6" 1 1/2 cups Cabbage, shaved 1 1/2 cups Salsa 4 tsps Chili & Lime Crema 4 each Cilantro Sprigs 4 each Lime Wedges, 1/6th cut Procedure 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.
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. Recipe type: Burgers Tacos and Sandwiches