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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Wednesday, August 13, 2014

Fish Tacos


We have sought out fish tacos wherever we can get them on our travels.  They're a favourite of ours, so we decided to try them at home.  These are so easy and versatile,  You can use any kind of fish and an assortment of toppings.  



For our first try, we used tilapia.  It's a very mild fish that works well on the grill.  We sprinkled the fish with taco seasoning (cumin, chili powder, garlic powder, cayenne and salt), and grilled it for about 3-4 minutes per side until firm and opaque.



Be careful flipping the fish so it doesn't flake apart on the grill.



Before grilling the fish, Matt made a nice cucumber radish salsa to top it off.  He sliced radishes, cucumber, onions, jalapeño and parsley and mixed it all together with some lime juice.  



I like shredded cabbage with fish tacos.  It gives a nice crunch.  We also had regular tomato salsa in addition to the radish salsa.



I also love avocado and lime with fish tacos, so we sliced some of those up as well.  These were great on grilled flour tortillas. 



Another night we tried grilled cod on corn tortillas.  This time we made a black bean, corn and tomatillo salsa and it was great.  These tacos are very healthy, easy and delicious.  A great weeknight meal!  


1 comment:

  1. I always order fish tacos when I travel south, love them. I came from the FBC FB group. I now follow you on Pinterest and pinned your recipe :)

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