Grilled Fish Tacos with Magic Mojo Sauce
- 1¼ pounds tilapia filets
- ¼ cup plus 1 tbsp Rub Some Fish™
- ½ cup sour cream
- Vegetable oil (for grill)
- 8 soft taco flour tortillas
- 1 avocado, chopped
- 1 cup cherry tomatoes, quartered
- Sprinkle tilapia with ¼ cup Rub Some Fish. Preheat a gas or charcoal grill on high heat (375°F) for 15 minutes.
- In a small bowl, stir sour cream and remaining 1 tablespoon Rub Some Fish.
- Reduce the grill heat to medium (325°F). Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use a spatula to place the tilapia on the hot grill grate. Cook tilapia, uncovered, 7 minutes or until an instant-read thermometer inserted into the tilapia reaches 140°F, turning once halfway through cooking.
- Transfer the tilapia to a plate; loosely cover with aluminum foil and let stand 5 minutes before serving.
- Cut the tilapia fillets lengthwise in half. Fill tortillas with tilapia, avocado and tomatoes. Evenly top the tacos with Rub Some Sauce
If time allows, let the Rub Some Sauce sit 30 minutes or longer to allow the flavors to meld.
A common problem when preparing fish is overcooking, resulting in a dry texture. Properly cooked fish should be just opaque, flaky and moist. Fish should be cooked to an internal temperature of 145ºF, allowing for carryover cooking once the fish is removed from the grill or oven.
Serve with lime wedges for squeezing over the tacos.