Tuesday, July 17, 2012

Citrus Fish Tacos

These fish tacos are a great way to incorporate fish into an easy weeknight dinner.  Fish is an excellent option for quick meals--it cooks quickly and is a relatively low calorie way to get in some valuable protein.  Use a white, flakey fish for this recipe: snapper or tilapia work great!  

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)

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.
  • 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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