Recipes

GRILLED FISH TACOS WITH GUAC, SPICY MAYO, AND CILANTRO CABBAGE SLAW

There is something about summertime that makes me crave a fish taco. We’ve been having a few unseasonably hot climate in California this May, and I’m happy to record fish taco season is nicely underway.

GRILLED FISH TACOS WITH GUAC, SPICY MAYO, AND CILANTRO CABBAGE SLAW
GRILLED FISH TACOS WITH GUAC, SPICY MAYO, AND CILANTRO CABBAGE SLAW

Ingredients

Fish 
1 lb tilapia
Olive oil
Juice from 1.5 lemons
Chile powder
Cumin
Salt
Paprika

Slaw
1/3 cabbage sliced
1 jalapeño minced
1 clove garlic minced
Handful cilantro chopped
½ shallot minced
1.5 lime juice
1 tbsp red wine vinegar
1 tbsp Greek yogurt
Salt

Guacamole
1.5 avocado
Juice from 1 lemon
½ jalapeño minced
½ shallot minced
Handful cilantro chopped
Salt

Spicy mayo
1 tbsp mayo
1 tsp Greek yogurt
1 tbsp sriracha 

Corn tortillas, heated on the grill

Directions

1.  Place your fish in Tupperware or a ziplock bag.  Add your lime juice, olive oil, and spices.  Shake well until fish is fully covered and let sit for at least 30 minutes or up to overnight (in the fridge).

2.  Prepare your slaw by adding all ingredients to a small serving bowl and tossing it well.  Salt to taste.

3.  Prepare your guacamole by adding all ingredients to a small bowl and mixing well, using a fork to mash the avocado.  Salt to taste.

4.  Prepare your spicy mayo by mixing all ingredients in a small bowl and setting in the fridge until ready to serve.

5.  Heat a grill to high.  Oil grill grates (I didn’t do this well enough and lost a bit of fish in the process).  Transfer fish to the grill and cook for about ~3-4 minutes per side until cooked through.  Place tortillas on the grill while cooking fish to warm.

6.  Serve fish in tortillas with a large scoop of slaw, dollop of guac and dollop of spicy mayo.  Enjoy!

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