Let me think back to the last time I made fish…………………um, ok. The verdict is: NEVER! Ok here’s the thing about fish: I like it, I order it when I’m trying to be healthy, but I am seriously intimidated by it. Fish. It sounds sort of, well, fancy. But my neighbors are always buzzing about great fish recipes that they love and swear that they are super easy, so I went up to that fish counter, pretended like I knew what I was doing, and got myself some fish. I love fish tacos and the last time I ordered them and my son ate 3/4 of my plate. I thought I would start there since at least 2/5ths of the family liked them.
I’m not good at following a recipe because I am usually short an ingredient or seven, plus I like to simplify things. So I took this recipe and this recipe and a little creativity of my own and sort of mushed them all together. Gourmet of me, I know. But you guys – it worked (insert high kick). This is a seriously easy fish taco recipe. And yes, yes you can. If I can, you can.
It starts with making a simple marinade for the fish with a canola oil, lime juice and handful of spices. While the fish is marinating, I made the cabbage slaw. I bought a fresh cole slaw mix from Whole Foods and chopped it up a bit smaller. I did this with the kids in mind – smaller pieces for smaller mouths. If you are serving adults you can skip this step.
Next I added a few splashes of citrus (3 tbsp orange juice and juice of one lime) plus some salt to taste and set aside.
The fish still had a couple more minutes to marinate so I gathered all the toppings – kept it simple with some avocado, cilantro and sour cream.
All the toppings and garnishes were good to go and now the only step left was to grill the fish. I heated the grill to 400 degrees and cooked each side for about 3 minutes.
After heating the tortillas for a minute on the grill, it’s time to build yourself a taco.
Add the fish, the slaw, and the garnishes. A Corona isn’t a bad idea either.
I was pleasantly surprise at how pretty this dinner turned out.
So pretty that I had a little too much fun photographing it. #sorrynotsorry
But, you ask, did it taste as good as it looked?
This guy thinks so.
And the other kids were all like, “Mom, make this dinner again!” And I swear it had nothing to do with the root beer float ice cream I bought earlier today….
Ok so let’s get down to the recipe:
- 1 lb tilapia
- 2 limes
- 3 tbsp canola oil
- I clove garlic minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- salt and pepper
- flour (or corn) tortillas (at least 6)
- 1 bag cole slaw mix or chopped cabbage (about 3-4 cups)
- 3 tbsp orange juice or fresh squeezed orange juice
- 1 avocado
- cilantro and sour cream for garnish
- Marinade: Make marinade for the fish my combining the canola oil, juice from one lime (about 2 tbsp), minced garlic, all of the spices and salt/pepper. Put fish in a large ziploc bag and pour marinade over. Toss to coat fish evenly. Allow to marinate in the fridge for 20-30 minutes.
- Slaw: While the fish marinates, prepare the cole slaw. Chop sole slaw mixture in smaller pieces if desired and place in a large bowl.
- Add orange juice, juice of a lime (about 2 tbsp) and salt to taste. Set aside.
- Grill: Heat grill to 400 degrees. Cook fish about 3 minutes on both sides until cooked through.
- Allow fish to rest for a few minutes, while you heat the tortillas on the hot grill.
- Enjoy: Flake the fish with a fork, place on a tortilla, add slaw and desired garnishes.
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