Saturday, June 2, 2012

Grilled Fish Taco Recipe

I adore fish tacos. I think most people do too, once they try them. They are the perfect summer meal. Light and refreshing, yet still satisfying. Sometimes I make my lazy version of fish tacos with frozen breaded fish.
But last weekend was super hot, so it was the perfect time for some fresh grilled fish. I made these right before Memorial Day, so the store was completely out of coleslaw mix. They only had broccoli slaw and I was not about to chop up a bunch of cabbage. (Have I mentioned I'm a lazy cook?!) The broccoli was actually the perfect complement to the fresh grilled fish.

Grilled Fish Taco Recipe with Broccoli Slaw 

4 fillets of fresh tilapia or other light flaky fish like Mahi Mahi
1 tsp olive oil
Juice of 1 lime
2 cloves garlic minced
1 tablespoon chili powder
1 tbs chipotle sauce
1/4 cup chopped fresh cilantro
A few sprinkles of light Goya adobo salt
Broccoli Slaw:
2 cups broccoli slaw
3 tsp agave
3 tbs reduced fat sour cream (many brands are gluten free) or Mexican Crema
1/2 lime
1/2 tsp Goya light salt
4 tbs minced red onion
1/4 cup fresh chopped cilantro
pinch of cumin

1/2 tsp chipotle sauce
5-6 dashes Tabasco sauce
a couple of sprinkles of salt to taste, if desired

Corn tortillas (use Mission brand if you are gluten free)
Chopped tomato
Sliced red onion
Queso fresco cheese
Avocado Crema or guacamole
Your favorite salsa (I used a homemade roasted chipotle salsa that's super easy to make. Promise to post the recipe soon.)

Rinse fish filets well and place in ziplock bag with all of the marinade ingredients. Swish around until marinade is evenly distributed. Marinate in the fridge for about 20 minutes.

Mix all of the broccoli slaw ingredients together and place in a container in the fridge.

Heat grill pan over medium-high to high heat. Brush with olive oil. Cook fish on first side for about 4 minutes. Flip and cook on the other side for about a minute.

Heat corn tortillas in a large frying pan coat with a spray of olive oil. I use my Misto. Cook over high heat until the tortilla are slightly golden brown. Flip and repeat. 

Spread one tortilla wit a bit of the avocado and place another tortilla on top of it. This keeps them from sliding apart. Take a little more avocado and spread it on top of the second tortilla. Add some grilled fish. Top with slaw, salsa, slide red onion, tomatoes, queso and a squeeze of fresh lime.

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