Grilled Cilantro-Lime Fish Tacos

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Fish tacos meet the demand for food that is both healthy and delicious. Use tacos as the platform to showcase a variety of fresh ingredients like grilled tilapia, avocado, onion and salsa in these zesty fish tacos.

 

Yield: 4 servings

 

Ingredients:

Juice and zest of 2 limes
2 garlic cloves, minced
1 medium jalapeño pepper, finely chopped
2 tablespoons sesame oil
2 teaspoons chopped fresh cilantro leaves plus additional whole leaves
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound boneless, skinless tilapia fillets, cut in half
1 cup thinly sliced red onion
8 (6-inch) Casa Solana Flour Tortillas
1 cup shredded red or green cabbage
1 cup pico de gallo salsa
½ cup sour cream
2 tablespoons sliced green onions

 

Directions:

1. In small bowl, whisk lime juice, lime zest, garlic, jalapeño, sesame oil, cilantro, salt and pepper. Place fish in large bowl and pour lime juice mixture over fish. Cover and refrigerate 1 hour.

2. Remove fish from marinade; reserve and refrigerate ¼ cup. Refrigerate fish on sheet tray, covered.

3. To serve, enclose fish, red onion and some marinade in foil packet. Bake foil packet on oven rack at 375°F for 10 minutes or internal temperature reaches 145°F.

4. Fill tortillas with cabbage, pico de gallo, sour cream, fish with red onion, green onions, and cilantro leaves.