Grilled Fish Tacos

   This July was a big one.  My brother got married, my mom had a birthday and my husband turned 30!! We spent a fun weekend visiting his parents and celebrating the big day, but I always like to make him a meal to help commemorate big days in his life.  His mom and I often joke that his love language is food, especially any sort of Mexican food.  This year, he requested fish tacos with all the fixings.  I wanted to go for a lighter version since the usual beer battered and fried fish pieces were hardly low calorie. I went for a marinated and grilled tilapia and it did not disappoint!  These tacos are incredibly easy and ridiculously delicious.    They are best when accompanied with pico de gallo, guacamole, cilantro and a few lime wedges.  I also made some black beans to serve on the side.

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The fish is marinated in a simple mixture of onions, lime, olive oil and spices.  While the fish marinates, slice some red cabbage and dress it in a simple mixture of mayo, lime and salt and pepper.

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   Right before serving, simply throw the fish on the grill for about 5 minutes per side or until the fish flakes easily.  

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    Break the fish into bite size chunks and serve on warm corn tortillas with the cabbage, some chopped cilantro and your desired toppings.  And then, don’t be surprised if you want to make these every. single. week.

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Grilled Fish Tacos (adapted from Epicurious)

Ingredients:

2 cups sliced white onion

3/4 cups chopped cilantro, divided

8 tbsp lime juice, divided

1/4 cup olive oil

2 cloves mince garlic

1 tsp dried oregano

1 lb tilapia

1 cup mayo

1/2 head red cabbage, sliced

corn tortillas

lime wedges, pico de gallo and guacamole 

Directions: 

  Mix the onion, 1/4 c cilantro, 6 tbsp lime juice, garlic and oregano in a shallow dish.  Place the tilapia on top of the onion mixture and spoon some of the onions over the fish.  Cover and marinate for 1 hour, flipping the fish half way through.  

  Meanwhile, thinly slice the cabbage and place in a medium bowl.  Wisk together 2 tbsp lime juice and mayo and pour over the cabbage.  Refrigerate until ready to serve.

    Preheat the grill to a medium high heath and brush the grill grates with oil. Grill fish for 3-5 min per side until totally opaque.   Break fish into bite size pieces and place in warm corn tortillas.  Serve the tacos with cabbage, guacamole, pico de gallo and chopped cilantro.

 

  

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