11 May 2012

Grilled Fish Tacos

I don't know about your family, but it's a rare occasion when I can get mine to eat fish that doesn't come frozen out of a box, if ya know what I mean. And I don't know about YOU, but personally the words "taco" and "fried" do not go hand in hand in my head, so I just can't bring myself to use fried fish for fish tacos. Not saying it'll never ever happen, just that it hasn't sounded good enough to happen yet. So here is my grilled version. :)

What you'll need:

1 lb of whatever fish you like, really. I used catfish the night I made these, but anything from Tilapia to Red Snapper would be awesome. Just make sure it's as fresh as possible. If you live more than a couple hours from the ocean, buy your fish frozen. ;) Don't worry TOO much about it falling apart on the grill because, let's face it....fish does that, and you're going to shred it up at the end anyway.

red & green cabbage
lots of limes
flour tortillas

Start by heavily seasoning the fish--I used Old Bay, garlic powder, onion powder, cayenne pepper, salt and fresh black pepper. It was a little spicy this time around. You might lay off the extra cayenne if you don't like spicy. Rub the seasonings into both sides of the fish and set aside.

Chop up all of the veggies, cut the limes into wedges.

Now throw the fish on the amazingly hot grill. You could rub the grill down with some oil first, but I rarely do. Grill for a couple minutes on each side, depending on how thick your fillets are.

(Horrible cell phone pic, sorry!)

Take the fish back inside and shred it up with a fork.

Now just build your tacos...you could heat up or char your tortillas if you want, but I don't typically bother for fish tacos.

Now, if you want, you can go to the trouble of making cole slaw to put in your tacos, but quite frankly, I prefer the fresh veggies to cole slaw (but then, I don't eat much by way of condiments). If you want to do the cole slaw pictured (which, I admit that I just threw together because my husband asked me to), you'll also need:

1 whole carrot
2 tbsp mayonnaise
1 tbsp apple cider vinegar
1 teaspoon white sugar
the juice of 2 limes
salt and pepper to taste

(Just shred the carrot with your box grater, add a handful of each of the other veggies, except for the tomato of course, and then mix the dressing on top of it. Adjust the amounts of everything for your needs and liking.)

(Don't be like my husband....put tomatoes on there, too! ;) )

That's all there is to it! NOM!!

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