Lynbrook | New Hyde Park | NY

Recipe of the Week: Grilled Fish Tacos

Serves 10-12
Ingredients:

Grilled Fish

  • 1 lb (454 g) tilapia fillets
  • 2 tablespoons (30 ml) lime juice
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) cumin
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) salt
  • pinch of cayenne

Spicy Coleslaw

  • 12 oz (340 grams) shredded coleslaw mix
  • 1/4 cup (60 ml) chopped onion greens
  • 2 tablespoons (30 ml) chopped cilantro
  • 1/2 to 1 jalapeno pepper, seeds removed, finely diced
  • 1 tablespoon (15 ml) lime juice
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon(5 ml) liquid honey
  • salt & pepper to taste

Avocado Dressing:

  • 2 small ripe avocados
  • 2 tablespoons (30 ml) chopped cilantro
  • 2 tablespoons (30 ml) lime juice
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) onion powder
  • 1/2 teaspoon (2.5 ml) salt
  • pinch cayenne pepper

Tacos:

  • 12 small gluten free corn tortillas

Instructions:

Grilled Fish:
1. Whisk together the lime juice, olive oil, paprika, cumin, garlic powder, salt, and cayenne. Place the fish fillets into a large re-sealable bag, and pour the marinade over top. Seal, and turn until all the fish is coated with the marinade. Refrigerate for 30 minutes. Do not marinade any longer, or the acid will begin to “cook” your fish.
2. Preheat the barbecue to medium-high heat. Grease the grate, and place the fish on. Grill the fish for about 2-3 minutes per side, or until it easily flakes with a fork.

Spicy Coleslaw:
3. Add the onion greens, cilantro, and jalapeno pepper to the coleslaw mix. Stir to combine. In a separate bowl, whisk together the lime juice, olive oil, honey, salt and pepper. Pour over the cabbage mixture, and stir until it is evenly coated.

Avocado Dressing:
4. Place all the ingredients into a food processor, or use an immersion blender and a tall narrow bowl. Process the mixture until it is completely smooth.

Tacos:
5. Heat the corn tortillas. I like to use a hot skillet with a tiny amount of oil in it, this only takes about 30 seconds per side.
6. Add some Spicy Coleslaw, Grilled Fish, and Avocado Dressing to each corn tortilla, and enjoy.

 

Find the original recipe from FaithfullyGlutenFree.com here!