As soon as warmer weather has begun to take hold, and the sun is still shining into the evening, mind my turns to that most joyous spring activity…
This is the perfect time of year, to roll out the grill, dust it off, and start enjoying some delicious (and healthy) outdoor cooking.
One of my very favorite healthy grilling recipes is fish tacos with all the fixings. Here is one of my favorite recipes, and awesome “southwestern” coleslaw to go with it…
Grilled Fish Tacos:
1-pound tilapia (about 4 fillets)
canola oil for drizzling/ coating grill
2 tbsp lime juice
1 tbsp chili powder
salt and pepper
1 cup Plain Greek style yogurt
1 tsp-1tbsp adobo sauce (from canned chipotle chili’s)
2 tbsp chopped fresh cilantro
Preheat the grill to medium high. Drizzle the tilapia fillets with canola oil and then season with salt, pepper, and a sprinkle of chili powder on both sides. You may also want to brush the grill grate with oil to prevent sticking.
Grill fish 4 to 5 minutes on each side, and then squeeze lime juice over it before removing from grill. Flake the cooked fish into bite-sized chunks with a fork.
Once fish is done, toss the corn tortillas on the grill to warm them.
For the adobo cream, simply mix all ingredients, adjusting the amount of adobo to your desired heat level.
Assemble your tacos with your favorite toppings…pico de gallo, shredded lettuce, and adobo cream.
½ head of red or Napa cabbage, shredded
1 carrot, shredded
1 cup jicama, peeled and cut into thin strips
1 red bell pepper, thinly sliced
¼ bunch green onions, sliced thinly on the bias
1-cup plain Greek style yogurt
1 tsp cumin powder
2 tbsp lime juice
splash of cider vinegar
touch of honey
1 tablespoons cilantro leaves, chopped
Combine yogurt, lime juice, cumin, vinegar, honey, and cilantro and whisk until combined. Set aside.
In a large bowl, combine shredded cabbage, jicama, carrot, bell pepper, and green onions. Add in the dressing a bit at a time and toss to coat until you reach your desired consistency. Season with salt and pepper if needed.