grilled chili+lime fish tacos with greek yogurt slaw

grilled fish

I can never turn down a good fish taco, especially when it’s loaded with avocado and some grilled veggies.  When I ran across this recipe on Ambitious Kitchen I knew I had to make it the following  Taco Tuesday.  I made these earlier this summer, when I had a lot more free time than I do now, but I’ll try to update more regularly as I have a special place in my heart for this lil ol blog!

These fish tacos are quite fantastic as the tilapia is marinated with this awesome blend of honey, chili powder, olive oil, garlic, cumin, lime juice, sea salt, and a dash of cayenne pepper.  Once the fish is grilled it would also be great over a salad too! And you really do need to add the mango. Makes all the difference in the world!

This recipe serves about 4 people, but can easily be increased!

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marinated chili + lime tilapia:

1 pound of tilapia (or any other fish you prefer, tilapia is great because it is fairly mild and usually on the cheaper side)

3 tablespoons fresh lime juice

1 tablespoon olive oil

2 teaspoons of honey

2 garlic cloves, smashed

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon cayenne pepper

Using a large ziploc bag, add the fish, lime juice, olive oil, honey, garlic, chili powder, cumin, and salt and pepper to taste.  Let the fish marinate for about 30 minutes and then place on a medium hot grill. You can also easily pan fry these if you don’t have a grill. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, or until fish start to flake with a fork. Remove and keep warm.

grilled fish

red cabbage, radish, and cilantro slaw:

1 1/2 cups  thinly sliced red cabbage

2 tablespoons fresh chopped cilantro

1/3 cup sliced radish

1/4 cup plain, nonfat greek yogurt

1 tablespoon fresh lime juice

salt + pepper, to taste

Mix the cabbage, cilantro, radish, greek yogurt, fresh lime juice, and salt and pepper in a bowl and place in the refrigerator.

slaw collage

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sauteed corn + zucchini:

2 ears of corn, with the kernals shaved off

1 small zucchini, diced into medium chunks

1/2 tablespoon olive oil

salt + pepper, to taste

After shaving off the corn kernals and dicing the zucchini, turn a pan onto medium heat and add the olive oil.  Once hot, place the veggies in the pan and sautee until tender. Set aside.

IMG_0183

All together now….

IMG_0194Grill the corn (or flour) tortillas for a few seconds on each side.  Divide the fish equally among the tortillas, add the slaw, sauteed veggies, chunks of mango, and slices of avocado. Top with cilantro and any hot sauce you desire!

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Enjoy!

-K

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