- 15 mins
- 35 mins
Ingredients
- 1 1 4 lb. white fish filet, like cod, halibut or seabass, pin bones removed, cut into 4 portions
- 1 1 1 bottle (24.5 oz.) GOYA® Ceviche
- 1/2 1/2 head 1/2 small head cabbage, cored and thinly sliced
- 1/2 1/2 1/2 medium red onion, thinly sliced
- 1/4 1/4 2 cup plus 2 tbsp. coarsely chopped fresh cilantro, divided
- 1 1 2 lime, juiced (about 2 tbsp.), divided
- 1 1 1 tbsp. vegetable oil
- 3/4 3/4 to tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste
- 1/2 1/2 1/2 cup sour cream
- 1/4 1/4 1/4 cup mayonnaise
- 8 8 8 Corn Tortillas
Preparation
Step 1
Add fish to glass bowl or container. Add Ceviche, making sure fish is completely submerged in liquid; cover and transfer to refrigerator. Marinate at least 2 hours, or up to 4 hour. Drain fish, discarding marinade.
Meanwhile, in medium bowl, stir together cabbage, red onion, ¼ cup cilantro, 1½ tbsp. lime juice, vegetable oil and ½ tsp. Adobo until well combined; cover and refrigerate until ready to use.
In small bowl, stir together sour cream, mayonnaise, remaining lime juice, remaining cilantro and ¼ tsp. Adobo until well combined; cover and refrigerate until ready to use.
Heat grill to medium-high heat. Using paper towels, pat fish dry; season with Adobo. Add fish to hot, greased grill grates. Grill, flipping once, until charred and opaque through center, about 6-8 minutes; transfer to cutting board and coarsely chop. Add tortillas to grill; grill, flipping once, until warmed through and slightly charred, about 30 seconds each.
To assemble tacos, add some fish to tortilla; top with cabbage slaw and drizzle with sour cream-lime sauce; serve.