Since it was a perfect 63 degrees outside today (in the middle of winter) I decided what better than to get outside, fake like it’s summer and grill up some fish tacos? Because isn’t that what we all do when the temperature start to rise? We come out of hibernation and do all those summery things.
I’ve actually never really been one to order fish tacos at restaurants but I’m trying to expand my seafood horizons. Widen my not so wide palate a little more. I usually just stick with salmon and some crab on occasion, but I’m trying to get into the whole seafood thing. But only a little more, why force yourself to like something, right? It’s just a textural thing for me. I wasn’t raised eating much seafood so it’s almost new to me. I think if it’s flavored right though I can really learn to love some of it. I don’t want to eat something that tastes like it swam right out of the ocean onto my plate. Not my thing.
These tacos are so good though that even you seafood haters might actually find yourselves loving them. The marinade, the cabbage slaw and a fair amount of fresh avocado slices just give these all the right flavors, plus they really just drowned out any fishiness. But if you insist on no fish, you just can’t bring yourself to do it, these would also be good with chicken.
Hand me an ice cold glass of fresh limeade to help finish these off and it practically is summer for me today! Now if only I were lying on a cushioned lounge chair on a tropical beach somewhere. Meh, who needs that when you’ve got these?
- 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)
- 1/2 small red cabbage, cored and sliced thin (8 oz)
- 1/4 cup cilantro, chopped
- 3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
- 1 1/2 Tbsp lime juice
- 1 Tbsp canola oil
- 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).
- 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.
- 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.
- Recipe source: inspired by Chow