Outdoor Grilling
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8
Nutritional information per serving: Calories 193 (32% from fat)
carb. 17g
pro. 16g
fat 7g
sat. fat 1g
chol. 26mg
sod. 185mg
calc. 34mg
fiber 2g
carb. 17g
pro. 16g
fat 7g
sat. fat 1g
chol. 26mg
sod. 185mg
calc. 34mg
fiber 2g
Ingredients
- Fish Tacos
- Fish:
- 1 ¼ pounds fish fillet (snapper or similar type fish), approximately 1-inch thick
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt
- ½ jalapeño, halved, seeded and thinly sliced
- 2 tablespoons chopped cilantro
- Tacos:
- 2 cups shredded cabbage
- 2 teaspoons vegetable oil
- 1 ¼ teaspoons kosher salt
- pinch ground black pepper
- 1lime, juiced
- 1 tablespoon chopped fresh cilantro
- 8 6-inch corn tortillas
- ½ avocado, sliced
- ¼teaspoon hot sauce
- lime wedges, for serving
Preparation
- Combine all fish ingredients in a shallow glass baking dish, turning fish once or twice to fully coat.
- Cover and marinate for about 30 minutes.
- In A medium bowl, toss shredded cabbage, oil, salt, pepper, lime juice and chopped cilantro. Refrigerate.
- Preheat the griddle to medium heat.
- Remove fish from marinade and cook on preheated griddle 2 to 4 minutes on each side, depending on the thickness of the fish.
- Rest fish and wipe griddle with oil.
- Turn griddle to low temperature
- Place tortillas on the griddle to warm.
- Remove when warmed through and evenly divide the grilled fish among the tacos, topping them with the cabbage slaw, and then the avocado.
- Top with a little hot sauce and a squeeze of lime.
