-
- Prep
- 15 mins
-
- Total
- 27 mins
-
- Serving
- 6-12
Ingredients
Tacos:
6 (4-ounce) pieces of white flakey fish (halibut, mahi mahi or grouper)
1 (5-ounce) container
Frigo® Shredded Parmesan Cheese
1 cup Fritos® Corn Chips
2 teaspoons taco seasoning
1 teaspoon chili powder
½ teaspoon ground cumin
½ cup mayonnaise
2 limes, zested and juiced
3 lemons, limes or oranges, sliced in ¼-inch thick wheels
12 tortilla shells
Cilantro Feta Aioli:
½ cup
Frigo® Crumbled Feta Cheese
½ cup mayonnaise
2 limes, zested and juiced
½ bunch cilantro, rinsed and minced
½ jalapeno
1 teaspoon agave
Optional Toppings:
Sliced radishes, sliced jalapenos, sliced avocados, slices of lime, sliced red cabbage, chopped cilantro, coleslaw
Directions
Preheat your grill to high heat.
Rinse the fish under cool water, pat them dry with paper towels and set them aside.
Then, in a food processor fitted with a blade, make the chili-cheese coating. Add the Frigo® Shredded Parmesan Cheese, the Fritos® Corn Chips, taco seasoning, chili powder and ground cumin and chop until the mixture is a sandy consistency. Pour it into a large, shallow bowl or baking dish. Then, wash the food processor.
In a small bowl, whisk together 1/2 cup of mayonnaise and the juice and zest of two limes until smooth.
Then, spoon the mayonnaise with the lime mixture over the fish until they're covered. Pat the chili cheese topping on top of the fish pieces to thoroughly coat them and reserve them to the side until you're ready to grill.
Parmesan Cheese Recipes
- Prep
- 5
- Total
- -
Cool & Creamy Summer Ricotta Fruit Dip
- Prep
- 30
- Total
- 43
Mozzarella, Orzo & Snap Pea Salad
- Prep
- 8 mins
- Total
- 33 mins
