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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat Grill. | 2. Have Grill set to 375F on the left Side. | 3. on the Right side have grill set to 325°F. | 4. Combine Sour Cream and your heavy cream in mixing bowl add pinch of salt and pinch of lime zest and pinch of chopped cilantro. | 5. Grab Your 3 whole corns not shucked yet season use about 1 teaspoon of oil and throw and grill till you get some good char marks then wrap in foil and set aside. | 6. On the 325F Side set piece of Reynolds Wrap Foil enough to cover the length of bacon and slowly cook it on grill. | 7. In a Non reactive pan season and squeeze 1 whole lime on your 4 filets of Tilipia. Carefully wrap each individual filet in foil and put on grill 375F for about 5min. | 8. As your filets are cooking unwrap your corn shuck into a mixing bowl be careful with the little strings on the corn not very tasty. | 9. In Medium size Saute Pan at medium high heat add your butter and let it begin to bubble once it begins to bubble add your corn and turn down the heat to real low you can then add your chopped red bell pepper and start tearing your sprigs of epazote into the pan by hand. | 10. Season to taste turn off. Add and fold in mayo along with the chili piquin. | 11. Set aside add Lime Juice to taste and zest. | 12. Grill your tortillas. | 13. Each individual will get 4 tortillas. | 14. Cut the fish appropriately to fit one tortilla which underneath will have another tortilla to hold the juices. | 15. Repeat to all four plates are done. | 16. Add your corn mixture on top of each taco. | 17. Cut your 2 slabs of bacon into small rough dice and sprinkle on top. | 18. Sprinkle queso fresco on all the tacos and with your sour cream heavy cream mixture dollop on top of each taco. | 19. And sprinkle some cilantro those fish tacos and your set to go. Enjoy the Beach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	16			-	-	-	-
tilapia fillet	18	ounces		453.9	0.0	100.98	2.55
corn husk	3		Shucked	453.9	0.0	100.98	2.55
lime juice zest	1		juice squeezed	453.9	0.0	100.98	2.55
lime juice	1		squeezed	3.7812	1.2735	0.0635	0.0106
epazote	3	sprigs		1.92	0.4464	0.0198	0.0312
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
red bell pepper	1		cored seeded cut	453.9	0.0	100.98	2.55
chili	1	teaspoon		1.25	0.2956	0.0625	0.0062
queso fresco	1/2	cup		182.39	1.8178	11.0349	14.5302
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
bacon	2	pieces	smoked	-	-	-	-
cream	2	ounces	sour	112.264	2.6252	1.3835	10.9713
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt pepper				453.9	0.0	100.98	2.55
reynolds wrap foil				453.9	0.0	100.98	2.55

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.