This is one of my favourite summer recipes. So light and fresh tasting!
Plus I usually replace the typical corn tortilla with a lettuce leaf for a bloat-free meal.
Easy Summer Fish Tacos
For Fish:
- 1 pound firm wild white fish, such as snapper or cod
- 1 medium lime, halved
- 1 medium garlic clove, finely chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 tablespoons coconut oil (melted), plus more for oiling the grill grates
- sea salt
- freshly ground black pepper
For Coleslaw:
- 1/2 small head of green cabbage, cored and thinly sliced
- 1 small garlic clove, minced
- 1 tbsp dry or fresh mint
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup lemon juice
- 3 tbsp olive oil
For Building Tacos:
- large romaine lettuce leaves washed and dried (as wraps)
- Guacamole, for garnish (mashed avocado, minced garlic clove, splash on lime, sea salt)
- Pickled onions (see recipe below- make first)
Pickled Onions:
- 1/2 cups apple cider vinegar
- 1 cup of water
- 1 1/2 teaspoons sea salt
- 1 red onion, thinly sliced
Place the first 3 ingredients in a mason jar, put the lid on and shake well to combine. Add onions. Let sit at room temperature for about an 1 hour (if you don’t have an hour they are still good). Keep in the fridge for weeks.
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Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the coconut oil.
Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
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Meanwhile, make the coleslaw:
Combine the cabbage, garlic, mint, and cilantro in a large bowl, add lemon juice, olive oil, sea salt and toss to combine.
Taste and add more seasoning if necessary.
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Now back to fish:
Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes.
Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.)
Transfer the fish to a plate.
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To build the tacos: break up some of the cooked fish, place it in a lettuce leaf, top it with coleslaw, guacamole, and pickled onions.
Enjoy!
