Fish tacos are a fresh and light dinner option for hot summer evenings.
Plus, fish tacos are easy!
Any white flaky fish will work, but if you can find a Red Snapper… that’s the stuff. At my local grocer it’s rare to find Snapper. I can always find Tilapia fillets, so I usually end up with those. If you don’t mind the dreadful farming practices, Tilapia is great. You could also use Sea Bass, Cod, or Halibut.
Note: I would not suggest making these tacos with catfish. I had a bad experience with a grilled catfish taco and it continues to haunt me.
Fish Tacos with Classic Coleslaw
What you need:
4 Fish Fillets
(fillets vary in size(duh) you need about ⅓ pound per person)
½ cup diced onion
¼ cup chopped cilantro
½ cup olive oil
Dash of salt and pepper
8- 10 corn tortillas
Bag of pre cut slaw mix (some come with dressings, but you do not need that)
¾ cup mayo
1 tablespoon of sugar
¼ cup of white wine or apple cider vinegar
½ teaspoon of salt
Plenty of pepper
What to do:
First, make your slaw. To make life easy I use the pre cut slaw mix. If this offends you just substitute with 5 cups of shredded cabbage and 1 cup of shredded carrot. Judge me if you must… Once I even tried the pre-made slaw dressing mix. Not a good idea. Way gross. Like gag me with a spoon, worse idea ever, gross.
To make the slaw dressing just whisk all off the ingredients together in a large bowl before adding the pre cut slaw mix/ cabbage. Add cabbage mix and toss. After I add the cabbage is when I pepper to taste. I like “plenty” of pepper to balance the sweetness of the dressing.
Keep your coleslaw refrigerated while cooking the fish.
To grill your fish brush a little olive oil onto your grill grates. Be careful! Grease and fire can be dangerous. But without a little oil your fish will stick and possibly fall through the cracks and just pretty much be a disaster. I admit grilling fish isn’t always a 100% successful. But you can’t beat the grill flavor and fish odor free house.
Wrap your tortillas in some tinfoil and throw them on the grill to warm as you cook your fish.
To prep your fish for grilling squeeze on a couple of those limes and add a little salt and pepper.
On high heat, grill for 3 minutes on each side or until fish flakes easily.
One fillet makes about 2 tacos.
Garnish tacos with slaw, onions, cilantro, and lime. I also like a bit of hot sauce to add some kick to this simple taco.
Grilled Corn (Hello, the grill is already out)
Spicy Watermelon Salad