I used cod with the skin on since it was the same price as the tilapia and I knew it would hold together better on the grill. And rather than cubing it we just let it flake itself after taking it off the grill. I marinated it for 4 hours. As for the sauce, I took other people’s advice and started with only a tiny bit of the adobo sauce, adding to it gradually, especially since mine had been frozen so I wasn’t sure of its potency. I ended up splitting the sauce into two batches and only used about 1 tbs adobo in the mild batch and added a 2nd tbs into the other, and that was about a medium. I think next time I’ll cut the sour cream in half since I’m not a big fan of the sour taste. I used a make-your-own approach when serving so I used more toppings than listed: chopped cabbage, slices of jalapeño, slivers of tomatillo, halves of cherry tomatoes, chopped cilantro, slices of avocado, lime wedges, diced red onion and my own recipe for guacamole (I’ll probably post that later). Everyone raved about the fish by itself as well as the overall taco. It was a huge hit. I will definitely make these again, but it was pretty time, and labor, intensive so I have to keep that in mind. But still 5 stars.
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I used cod with the skin on since it was the same price as the tilapia and I knew it would...