Tasty Tilapia Taco Tuesday

tacos

Final product! I love grilling season- yum!

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.

Ingredients:

  • Uncooked corn tortillas
  • Avocado
  • Fish
    • 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
  • Slaw
    • 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
prep

Pico Prep- notice the grapefruit spoon… a little trick to seed the jalapeño! 😉

Instructions:

  1. 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.
  2. Once pico ingredients is combined, add salt and pepper to taste and cover and place in the refrigerator until ready to eat.
  3. Place the shredded cabbage in a bowl and toss with 2 tsp salt. Let it sit at room temperature for 30 minutes to soften.
  4. In a separate bowl, whisk together greek yogurt, pickled jalapeños, pickling juice, and lime juice.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

xoxo,

Jamie

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