Thursday, July 24, 2008

.grilled fish tacos.

I get requests from time to time from blog readers. I *love* these requests because it gives my family the opportunity to try dishes that I probably would never fix. This recipe for grilled fish tacos was requested by Jenni. (Hey Jenni! :D)

If you've had fish tacos, you're probably familiar with how they are made. The fish is usually battered and fried. We were looking for a more healthy alternative so instead of frying, we grilled. Of course, you'll have to overlook the fact that I heated the tortillas in oil, am using Mexican crema, and guacamole. I mean... yah.. it's "healthy". LOL You could probably heat the tortillas in the microwave to soften them up if you want to skip the oil route.

I started with some tilapia. You're going to want a fish that will not fall apart once it's cooked. Sea bass and cod are other options if you can't, or don't like, tilapia.

In a bowl, mix together the juice of two limes, 1/4 cup olive oil, some cilantro, and salt and pepper.

Pour on the filets and let marinate for about 20 minutes. The acidity from the limes will actually start to cook the tender fish, so you don't want to let them marinate for too long.

While those sit, thinly slice or shred some cabbage.

For visual color, shred up a little red cabbage as well.

(I'm going to have to figure out a dish to use up the rest of my cabbage. Hubby is NOT a fan so it'll have to be a)really good that he will love it, or b)something I will enjoy eating a lot of. LOL)

Slice up some red onion.

And wedge some limes. These are to squeeze onto your tacos right before eating, and also to help hold them up on your plate. Pretty cool huh?

Oh and we can't forget radishes. You can slice these nice and thin so you can put them directly on your taco. I left mine halved to eat on the side.

Arrange everything all pretty like on a tray.

Heat a little oil in a skillet and carefully put two CORN tortillas in, stacked on top of each other. We want to fry them together.

After a minute, flip them over and do the other side. Pull from the oil and let sit on paper towels. Do this until you have as many tortillas as you need. If you do this step ahead of time, throw them in the oven to warm back up.

Grill up your fish. Look how yummy that looks.

You're going to want a bottle of this. Mexican Crema. If you can't find it, do a google search for it and you can find easy directions. It takes a day to make though.

Now it's time to assemble. Put some fish on the tortilla, spoon a little crema on top of the fish, then some cabbage and onion. Top with some hot red salsa and guacamole.

I topped ours with fresh pico de gallo instead of salsa. It was very yummy. Serve with beans and rice.


heidigoseek said...

Oh, I love fish tacos!! I have made them fried in a beer batter, but grilled is definitely healthier and tastier in the summer. Thanks for the endless supply of menu-motivators:)

heidigoseek said...

Oh, I forgot...cabbage. I can't make a vegetable soup without cabbage in it. A nice minestrone with some crusty bread on the side would be a great way to use up (and camouflage) some of that leftover cabbage. I also made salmon cakes with a cabbage slaw last week. The slaw had a homemade Caesar dressing on it. Yum:)
Just some ideas.

Michelle said...

LOVE fish tacos! Our store sells cocounut citrus crusted tilapia and I think that would be a marvelous in fish tacos!

Anonymous said...

tried these tonight...YUMMY!