- 2 lbs mild white fish (I used flounder but cod or tilapia would work well)
- 4 tablespoons olive oil
- 2 teaspoons McCormick Diced Jalapeno Peppers (crushed or ground using fingers or mortar and pestle)
- 1 teaspoon McCormick Ground Cumin
- a good pinch coarse salt and fresh ground pepper
- 2–3 fresh limes, quartered
- white corn tortillas
Toppings for serving:
- shredded cabbage or lettuce
- sliced avocado
- fresh cilantro
- plain Greek yogurt or sour cream
- additional lime
- green hot sauce
- Place your fish fillets in a large baking dish.
- In a small bowl, combine olive oil, diced jalapeno peppers, ground cumin, salt and pepper.
- Spoon oil mixture over fish fillets and spread around so that fish are completely covered.
- Preheat your grill rack on your grill (or preheat your grill pan if you don’t have access to grill).
- Carefully place your fish on grill and let cook for 3-4 minutes. When you start to see the edges of fish turn white, gently flip and continue to cook for another 3-4 minutes or until fish flakes easily with a fork. Your cooking time will be based on the thickness of your fish.
- Warm up your tortillas on the grill by cooking for about 1 minute on each side or until lightly charred and bubbly. You’ll want to keep an eye on them.
- Once your fish comes off the grill, immediately squeeze fresh lime juice over your fish. Serve fish with warm tortillas and plenty of toppings.