Happy New Year, folks! How’s January treating you so far?
I have decided that my January starts in February, so in mind, I am still living in December.
I mean how can you go from eating pecan tarts, lamb roasts, cheesy mashed potatoes, chocolate mousse to eating a cucumber salad? Not possible for me. I still need time to transit, reluctantly, and these Easy Grilled Fish Tacos have been pretty helpful. They were so flavorful, fresh and healthy and most importantly, I did not feel as if I was depriving myself of good food.
So basically you just grill some fish and it is best to use lean and flaky white fish fillets as they are mild in flavour and cook fairly quickly. I used barramundi but feel free to use cod, halibut, tilapia, snapper..etc.
As the title suggested, these tacos are easy. I did not go crazy with the toppings but I definitely went with what is good on a taco: shredded cabbage, fresh cilantro, tomatoes, corn and avocado. You know the drill. Of course, we can’t forget the sour cream and a squeeze of lime to freshen and brighten things up!
If your New Year resolutions involve kick-starting a healthy lifestyle, then you have to give this Easy Grilled Fish Tacos recipe a try. I have not made any resolutions as yet. I mean, my January has not even started as yet. 🙂
- 2 tbsp extra-virgin olive oil
- 4 garlic, grated
- Juice of 1 lime
- 2 tsp chilli powder
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp.cayenne pepper
- 500g white fish fillets (I used baramundi)
- 1 tbsp vegetable oil
- Salt and freshly ground black pepper
- 6 corn tortillas
- 2 avocado, sliced
- 1 cup cherry tomatoes, halved
- Lime wedges, for serving
- Sour cream, for serving
- ¼ cup mayonnaise
- Juice of 1 lime
- 2 tbsp freshly chopped cilantro
- 1 cup shredded cabbage
- 1 cup shredded purple cabbage
- ½ cup corn kernels
- 1 jalapeno, minced
- In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chilli powder, cumin, cayenne and garlic.
- Add fish, tossing until evenly coated.
- Set aside and let marinate 15 minutes.
- In a large bowl, whisk together mayonnaise, lime juice and cilantro.
- Stir in cabbage, corn, and jalapeno. Season with pepper
- In a large nonstick skillet over medium-high heat, heat vegetable oil.
- Remove fish from marinade and cook fish for about 5 minutes on each side.
- Let rest 5 minutes before flaking with a fork.
- Serve fish over grilled tortillas with corn slaw, tomatoes and avocado slices. Squeeze lime juice on top and garnish with sour cream.