Chili and Parmesan Encrusted Grilled Fish Tacos recipe is made with light flaky white fish with a zingy boost from chili and savory nutty notes from parmesan are divided between tortilla shells and topped with Cilantro Feta Aioli. Finished with your favorite toppings like sliced radish, sliced jalapeno, sliced avocado, slices of lime, sliced red cabbage, chopped cilantro, and/or coleslaw.
Cooking Time: 12 minutes
Serves: 6 – 12
Yield: 12 tacos
Preheat your grill to high heat.
Prepare tacos. Rinse fish under cool water, pat dry with paper towels, and set aside.
In a food processor fitted with a blade, make the chili cheese coating. Add 1 (5-ounce) container Frigo® Shredded Parmesan, Fritos Corn Chips, taco seasoning, chili powder, and ground cumin and chop until a sandy consistency. Pour into a large, shallow bowl or baking dish. Wash food processor.
In a small bowl, whisk together ½ cup mayonnaise and juice and zest of two limes until smooth.
Spoon the mayonnaise with lime mixture over fish until covered. Pat chili cheese topping to thoroughly coat fish and reserve to the side until you’re ready to grill.
Make Cilantro Feta Aioli by food processing Frigo® Crumbled Feta Cheese, ½ cup mayonnaise, juice and zest of two limes, ½ bunch cilantro, ½ jalapeno, and 1 teaspoon agave until smooth. Store in refrigerator until you are ready to serve.
Grill fish. First, place slices of citrus (lemon or oranges) on the grill and then carefully lay the chili cheese coated fish over the citrus wheels. Leave the grill open and grill for 4 minutes. Gently flip the fish and cook for another 4 minutes or until cooked through and flakey to the touch. Remove fish from the grill.
Place tortillas on the grill until lightly toasted and warmed through.
Assemble tacos by dividing fish between tortilla shells and topping with Cilantro Feta Aioli. Finish with your favorite toppings like sliced radish, sliced jalapeno, sliced avocado, slices of lime, sliced red cabbage, chopped cilantro, and/or coleslaw.