For the fish:
1 lime, juice and zest (about 2 Tbsp juice)
2 Tbsp olive oil
1 Tbsp The Delicious Dietitian Seafood Spice Blend
1 clove garlic, minced (optional)
Pepper to taste
For the slaw:
1 head green cabbage, shredded
1/2 cup green onions, sliced
1 small red onion, thinly sliced
1/2 cup The Delicious Dietitian White Muscadine Vinegar
1/4 cup olive or canola oil
1 Tbsp Splenda or honey
6 inch flour or corn tortillas
Avocado (optional)
Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil and spice blend, in a medium bowl. Marinate 20 minutes. This can be done a day ahead, covered and refrigerated.
Slaw:
- Combine the cabbage, red and green onion in a glass or plastic bowl. In a small bowl, combine the vinegar, Splenda/honey and oil. Add to the cabbage mixture and toss until well dressed. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use. This slaw is delicious fresh, but letting it sit for a day allows the flavors to really develop!
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
Heat tortillas on grill or grill pan until warm.
Place fish in center of tortilla, top with slaw and avocado. Enjoy!
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