Skinny Summer Fish Tacos ♥

 

With the quarantines in effect this year, a lot of people are doing stay-cations, or even backyard vacations! For a tropical twist on regular tacos, why not do skinny fish summer tacos outside on the grill! ♥

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  see below

2 ripe avocados
1 shallot, minced
2 tablespoons cilantro leaves, finely chopped
1-2 tablespoons fresh lime juice ( or 2 limes) 
1/2 teaspoon sea salt
Freshly grated black pepper

Directions ♥

Cut avocados in half and remove the pit.  Scoop the flesh of the avocado into a mixing bowl.  Add the chopped onion, cilantro, lime juice, salt and pepper and mash with a fork until chunky and mixed.

1 recipe Fire Roasted Tomato Salsa see below

Makes 8 servings

Ingredients ♥

 Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced

Directions ♥
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.

Remove from food processor or blender and refrigerate

12 to 24 tomatoes, depending on how small or big of a batch you want

Olive oil

Directions ♥

Wipe down your grates with olive oil before turning on. I use a cloth or a brush.

Get your grill fired up.

Let it get hot. I always preheat my grill just like my oven.

Turn it down to a medium heat.

Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.

Place your tomatoes on the grill. I did this batch whole. No need to cut in half.

Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.

Once they develop char you want to use long handled tongs to flip these suckers over.

Cook for another 5 to 9 minutes, depending on your tomatoes.

Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.

Turn off your grill.

Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I  hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.

Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.

Throw away the skins.

You are now left with beautiful fire roasted tomatoes! Transfer to a blender and set on pulse for amazing 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.

Assemble the fish tacos with your homemade guacamole, fire roasted tomato salsa, cilantro, sour cream or Mexican Crema, drizzle some limes and you have a complete healthy dinner!