Good evening all- I hope you had a great Tuesday 🙂 In our house, Tuesday means tacos! For those that don’t know me too well, I actually don’t really eat fish, but I made the BEST fish tacos tonight that we will certainly be making again. I am working to introduce new foods to my daughter Brooklyn which is why I made fish, and she loved it too.
- Uncooked corn tortillas
- 1 lb Tilapia
- 3 tsp cumin
- 1 tablespoon white vinegar
- 1/8 cup olive oil
- 1 lime, zested and juiced
- 3 cloves garlic, chopped
- 1/2 cup fresh cilantro
- 1 tsp salt
- 1 tsp pepper
- 1 8 oz package of shredded green cabbage
- 2 tsp salt
- 1 8 oz container of Fagé greek yogurt
- 3 tablespoons diced pickled jalapeños
- 1 tablespoon pickling juice
- 1/2 lime, juiced
- 1 tsp pepper
- Pico De Gallo
- 5 Roma tomatoes
- 1 small white onion
- 3 cloves garlic
- 1 cup fresh cilantro, lightly packed
- 1 jalapeño, seeded for less heat
- Salt and pepper to taste
- Place all ingredients for the pico de gallo in a food processor (or you can chop each ingredient individually and combine), and pulse to the consistency you prefer.
- Once pico ingredients is combined, add salt and pepper to taste and cover and place in the refrigerator until ready to eat.
- Place the shredded cabbage in a bowl and toss with 2 tsp salt. Let it sit at room temperature for 30 minutes to soften.
- In a separate bowl, whisk together greek yogurt, pickled jalapeños, pickling juice, and lime juice.
- Once the cabbage has softened over the thirty minutes, add the yogurt mixture to the cabbage, add pepper and toss together. Cover and refrigerate until ready to eat.
- For the fish, combine cumin, vinegar, oil, lime zest and juice, garlic, cilantro, salt and pepper in a baggie and place tilapia into marinade for 30 minutes at room temperature.
- Turn grill to medium high heat (temps vary grill-to-grill, but my grill is pretty hot). Brush vegetable oil onto a sheet of foil, and place the sheet on the grill. Place the tilapia onto the foil and cook for 3 minutes on each side. Use a thin spatula to turn the fish as it is flaky and falls apart easily.
- Once the fish is done, turn the grill to high heat. Place the uncooked tortillas on the grill for about 2-4 minutes each side, or until charred.
- Assemble your tacos with tilapia, slaw, pico, and avocado and enjoy!
*I paired this meal with grilled shishito peppers and black beans with cumin and lime. I tossed the shishito peppers in 1-2 teaspoons vegetable oil and placed them in a basket on the grill for 5-10 minutes, or until they are blistered and charred. Remove from the grill and top with whatever seasoning you prefer (I used a delicious citrus salt).*
Chat with you all soon!