Fish Taco Tonight!

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Dinner tonight was so good and so easy I just had to share all the photos! I didn’t take any video so I can’t make a video episode but we will DEFINITELY be making these again, so next time we will film it!

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We used cod. We marinated it in a lime/cilantro/oil/salt marinade for an hour or so.

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Mango salsa. 1 mango, 1/2 avocado, 1/4 red onion diced small, salt, lime juice. We probably didn’t need this AND the pico de gallo.

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PICO! This was SOOOO GOOOOOD!!! Avocado, tomato, red onion diced small, chopped cilantro, lime juice, salt. We forgot the garlic but we didn’t miss it at all! OMG the best and so simple!

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This Pico de Gallo is TO DIE FOR!

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Cilantro for garnish in the tacos

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Limes to squeeze onto your tacos!

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Sweet peppers and onions sautéed in dry pan with salt and pepper until charred on the edges.

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Grilled shrimp, because we thought maybe Lexi wouldn’t like the fish (but turned out she loved the fish too!) Marinated in salt, oil, and a little taco seasoning.

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Slaw! My dad loved this the most. Shredded cabbage with a sauce I made up: a little mayo, lime juice chopped chives and cilantro, salt, and lemon juice.

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Corn tortilla, grilled on the BBQ. We looked through all the different packages of tortillas at the store and the flour ones had a whole bunch of preservatives and hydrogenated oils. These corn tortillas are made with a few natural ingredients.

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Every taco is different.

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YUUUMMMM!!!!

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5 from 1 vote
Print

Lime Fish Tacos with Pico de Gallo and Crunchy Cabbage Slaw

These tacos are absolutely perfect for summer. They are light, fresh, and full of flavor, and you can enjoy the sun by grilling the fish outside on the barbecue. The first time I made these, my family devoured them, and they have been a staple in my house ever since. These tacos are filled with tender, flaky grilled fish, crunchy slaw, and a creamy and tangy pico de gallo. I could eat that pico de gallo with a spoon by itself, it’s so good.…
Total Time 1 hour
Servings 4 small tacos
Author Amber Kelley

Ingredients

Fish:

  • 11/2 pounds/680 g white flaky fish such as cod
  • Salt and freshly ground black pepper
  • 1/4 cup/60 ml grapeseed oil
  • Juice of 1 lime
  • 1/4 cup/10 g fresh cilantro leaves chopped

Pico de gallo:

  • 1 avocado peeled, pitted, and chopped into chunks
  • 2 cups/360 g chopped tomato
  • 1/4 cup/40 g small-diced red onion
  • 1/4 cup/10 g fresh cilantro chopped
  • 3 tablespoons freshly squeezed lime juice from 1 juicy lime
  • 1/4 teaspoon fresh minced jalapeño pepper optional
  • Salt and freshly ground black pepper

Cabbage Slaw:

  • 1/2 small head red cabbage shredded thinly (about 4 heaping cups/300 g)
  • 2 tablespoons mayonnaise
  • Juice of 1 lime
  • Fresh cilantro chopped
  • Salt and freshly ground black pepper

Other:

  • Corn tortillas
  • Limes to squeeze on tacos
  • Fresh cilantro chopped

Instructions

  1. Sprinkle both sides of the fish with salt and black pepper, and place it in a medium baking dish. Whisk together the oil, lime juice, and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes.
  2. In a bowl, mix together all the pico de gallo ingredients, seasoning with salt and black pepper to taste. Set aside.
  3. In another bowl, mix together all the slaw ingredients, including chopped cilantro and salt and black pepper to taste. Set aside.
  4. Preheat the grill to medium-high heat. Oil the grill to prevent the fish from sticking. Remove the fish from the marinade and place onto the hot grill. Grill the fish for 4 minutes on the first side and then flip and cook for 1 minute or so, depending on the thickness of the fish. Remove and let rest for 5 minutes. Flake the fish into bite-size pieces with a fork.
  5. Place the corn tortillas on the grill and grill for 20 seconds.
  6. Place the fish, pico de gallo, slaw, tortillas, and other garnishes on the table and let your guests fill their tortillas to their liking.

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