If an Asian grill recipe isn’t up your alley this Memorial Day weekend, why not spin on over to Mexico and whip up some Grilled Fish Tacos?
SPH made these tacos for Mother’s Day and I declared that they would have to be the new Mother’s Day dinner tradition. I *love* these tacos and they are so healthful and full of flavor.
And look how beautiful your counter will look as you prepare to make and eat them:
Grilled Fish Tacos
1 pound firm white fish (he used Wild Ocean Perch)
Juice of one lime
A couple tablespoons of olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 clove garlic, minced
½ teaspoon cumin
Blue or Yellow Corn Tortillas
Shredded Cabbage (recipe tomorrow)
Chipotle Sauce (recipe tomorrow)
Pico de Gallo
Sliced Red Onion
Mix together all the ingredients for the marinade. Pour over the fish and marinate for ½ -1 hour. Grill over medium high direct heat, for about 4 minutes per side, or until the fish is no longer translucent and flakes with a fork.
Serve each piece of fish in 2 warmed tortillas (helps to use two since they sometimes crack), topped with cabbage, pico de gallo and chipotle sauce. May also add cilantro, red onion and avocado if desired.