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Thursday, July 9, 2015

Skinny Summer Fish Tacos ♥



Here is a light and healthy recipe for my summer fish tacos! ♥




Yield  8-10 tacos 
Serving size 2 tacos 

Ingredients ♥

1 pound cod fish
olive for for drizzling
kosher salt and pepper
1/2 teaspoon red pepper flakes
1 lime
1 orange
8-10 corn tortillas, warmed
1 recipe Guacamole 
1 recipe Fire Roasted Tomato Salsa


For the Cabbage Slaw

1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
1 large carrot, grated
1/2 yellow onion, thinly sliced
1/2 cup apple cider vinegar or red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon red pepper flakes

Directions ♥

For the Fish
Preheat an indoor or outdoor grill over medium high heat.
Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Cabbage Slaw

Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.

Cover and refrigerate for at least 2 hours before serving.




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