Monday, September 13, 2010

Grilled Fish Tacos

I'm sure most people have their "go-to" meals. You know, the ones you make REALLY often because they are either a favorite or just really easy? We have several of them. Grilled Fish Tacos are a popular "go-to" dinner in our house for many reasons: 1. They are SUPER FAST to make 2. I usually have the ingredients on hand 3. The Hubs loves them and 4. They are healthy.

There's really not much to this "recipe", but I thought I'd share anyway because I make them so often (at least every other week).


* 2 (6 oz.) fish fillets (again, I used Mahi Mahi)
* 1 Tbsp. olive oil
* 2 limes (one juiced & one sliced for serving)
* 3/4 cup chopped cilantro
* fajita seasoning
* 6 corn tortillas
* 1 red bell pepper
* Toppings: shredded cabbage or lettuce, light sour cream, salsa, cheese, etc.


1. In a small bowl, combine 1 Tbsp. olive oil with the juice from one lime & 1/2 of your chopped cilantro.
2. Place your fish fillets in a zip top bag & pour marinade in; toss to coat. Let fish marinate for at least 15 minutes.

3. Meanwhile, preheat the grill to 400 degrees. Cut the red bell pepper into quarters & lightly brush with olive oil.

4. Remove fish from marinade and season generously with fajita seasoning on both sides.

5. Next, grill fish & bell peppers over medium-high heat for 10 - 12 minutes, flipping fish halfway through. (Be sure to grill the peppers skin side down).

6. The fish is done when it flakes easily with a fork. It will look like this...

And your peppers will look like this...

7. No worries, they aren't burnt. Simply peel off the skin & roughly chop.

8. Lastly, using a fork, break the fish into bite sizes pieces & assemble your tacos according to your preference. (As seen below: fish, shredded cabbage, cilantro, light sour cream, salsa, red peppers & lime juice...lots of lime juice).

My Tid-Bits:

* Using 2 (6 oz) fillets, you can easily make 6 hearty tacos. And the best part? One serving (two tacos) has only 255 calories, if you use the same toppings as I did!

* I usually serve these with Mexican Rice, but opted for corn on (or in my case, off) the cob instead last week.

* You can get really creative with your toppings: black beans, pico de gallo, tomatoes, etc. Lately I've seen fish tacos with mango salsa on menus at several restaurants. That sounds tasty, too!

* If you cook fish a lot, like we do, I highly recommend buying a fish basket for the grill. You can buy them almost anywhere (department stores, Home Depot, Target, etc) and it makes grilling fish much easier.


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