Fired Up for Garlic-Pepper and Lime Fish Tacos on the Grill: super healthy…super tasty!

photo 1

That’s my husband’s, “These are killer tacos” face!!!

photo 4Growing up, I always gagged when my mom said that we were having fish for dinner. But, today, the main ingredient in one of my favorite recipes is FISH! I guess my taste buds have matured over the years. So, lets talk fish tacos. These have gained popularity over the years and have ended up on a lot of menus. I’m going to give you the skinny on my healthy, home cooked version. Fire up the grill! It’s taco time!

How to Fill Your Taco Shell: 

1 package of soft flour or corn tortillas

1 package of shredded Mexican cheese

1 package of tilapia (3-4 filets)

garlic-pepper seasoning

olive oil

1 cup light sour cream

1 package taco seasoning

1 package chopped cabbage

1/4 cup light mayonnaise

2 tablespoons lime juice

1 large fresh lime

1 teaspoon garlic salt

1/4 red onion finely chopped

2 stalks of scallions finely chopped

1 vine ripened tomato chopped

1/4 green pepper chopped

1 sprig of fresh cilantro finely chopped

Let’s get this Fiesta Started! 

For the Fish: 

Start by rinsing your fish. Place them in a bowl and lightly coat them with olive oil. Sprinkle the garlic-pepper until the fish are evenly coated on both sides. Let them sit in this mixture while you prepare the rest of the food. Now cup up your lime into small wedges and place on a plate.photo

For the Cabbage: 

Pour approximately 1/4 of the bag of chopped cabbage (or if you chopping your own about 1/3 of a cabbage) into a bowl. Add your lime juice and your mayonnaise. Chop up one stalk of your green onion/scallion and 1/2 of your red onion and add to mixture. Mix and set aside.photo 4

For the Sour Cream: 

Mix your sour cream with 2 tablespoons of your Taco Seasoning Mix (if you want it to have more flavor feel free to add more seasoning. I usually do this to taste.) Set to the side.photo 1

For the Pico De Gallo: 

Use the remainder of your scallions and red onion and mix with the chopped tomato, green pepper, cilantro, and your garlic salt. Set to the side.photo 2

Back to the Fish: 

I always cook my fish right before we are getting ready to eat. It doesn’t take long to cook on the grill, and the tacos always taste best with hot fish. Heat the grill to a medium temperature. Place your fish directly on the grill. Make sure that their length is perpendicular to the grill slats so that they don’t fall through as they start to get flaky. Cook for approximately 4-5 minutes on each side or until fully cooked (grilling times may vary).photo 1

Loading your Tortilla: 

I usually let everyone make their own tacos at the table. Everyone starts with the flour tortilla, spreads a layer of the sour cream mixture on the bottom. Adds some fish. Then tops with the cabbage mixture, pico de gallo, and cheese. The last step is to squeeze fresh lime on top! Delicious and healthy! I usually pair this with a watermelon salad and chips and salsa.photo 2

From The Mom in Me, MDIMG_8320

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