I LOVE fish tacos! I always feel like I’m on vacation when I have them, probably because I am. I rarely make them on my own because it seems like it would be a really time-intensive thing to make. But we have friends coming over tomorrow night and I want to make something really fun and special and fish tacos fit the bill. I love this version, from Ambitious Kitchen, and the flavors meld so well with the Sour Cream Cabbage Slaw + Mango & Avocado. Though we won’t be on vacation, it definitely will feel like it.
(image and recipe from Ambitious Kitchen)
1 pound tilapia
1 tablespoon olive oil
3 tablespoons fresh lime juice
2 teaspoons honey
2 garlic cloves, finely minced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon red cayenne pepper
salt and freshly ground black pepper, to season
2 cups shredded red or napa cabbage
2 tablespoons fresh chopped cilantro
1/4 cup low fat sour cream
1 tablespoon fresh lime juice
salt and pepper, to taste
1 ripe mango, diced
1 avocado, diced
8 small corn tortillas
avocado and extra cilantro, to garnish
Preheat grill to medium-high heat. Place fish in large ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinade for 20 minutes.
Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.
Grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if desired. Makes 8 tacos total; 2 tacos each.