28 Jun

GRILLED FISH TACOS + LIME CABBAGE SLAW

One of our favorite eats during the summer months are street tacos.  There are so many varieties and options that it is almost impossible to get tired of them.  We also love that they are so easy to make and as an added bonus you can make them on your grill outside so you don’t heat up your kitchen on the inside!  These grilled fish tacos are not only a light meal but a filling one and don’t we all want that when it’s so hot outside!  These are perfect to tweak to any taste bud and a great option for summer dinner parties.  So next time you are in a dinner dilemma remember these and you will be everyone’s hero for the night!

LittlePeanutMag_fishtacos_1 LittlePeanutMag_fishtacos_3 LittlePeanutMag_fishtacos_4 LittlePeanutMag_fishtacos_2

INGREDIENTS

– 1 lb Tilapia, cod or mahi mahi fillets
– 2 Tbsp canola oil
– 1 1/2 Tbsp fresh lime juice
– 1 clove garlic, minced
– 1 1/2 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp ground paprika
– 1/8 tsp cayenne pepper (optional)
– Salt and pepper
– 6 corn or flour tortillas
– 1 large hass avocado, sliced
– Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)

SLAW INGREDIENTS

– 1/2 small red cabbage, cored and sliced thin
– 1/4 cup cilantro, chopped
– 3/4 cup thinly sliced red onion
– 1 1/2 Tbsp lime juice
– 1 Tbsp canola oil

DIRECTIONS

1. In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).

2. Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.

3. For the red cabbage slaw: Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.

  
{   0   } Comments |

Leave a Reply

Your email address will not be published. Required fields are marked *