Sea Salt & Lime Grilled Fish Tacos
Posted by Chef at The Food Channel®
From The Kitchens of The Food Channel
- Prep Time:20 minutes
- Cook Time:13 minutes
- Serves:4
Hot-off-the-grill cilantro-lime marinated red snapper fish tacos are fast & easy to fix with prepared slaw, fresh avocado slices and a drizzling of creamy salsa verde. Hit them with a squeeze of smoky, grilled lime and a fresh grind of sea salt.
Why try? If you’ve never tried fish tacos, you’re in for a real treat! This is a quick, grilled version that your family will request again and again.
Foodie Byte: Grilling the limes flesh side down imparts a rich caramelized citrus flavor.
Prep options: The weather outdoors is not always appropriate for outdoor grilling; use an indoor grill or simply broil, bake or pan-fry the fish. The corn tortillas can easily be toasted in a dry sauté pan or hot oven and the limes could be caramelized using a smoking-hot skillet.
Try these grilled fish tacos using halibut, mahi mahi or other firm and meaty white fish varieties.
Nutritional Per Serving: Calories 431, Protein 27.2g, Carbohydrate 41.0g (Dietary Fiber 7.8g), Sugar 2.9g, Fat 18.7g, (Saturated Fat 2.1g), Cholesterol 42.0mg, Sodium 919.0mg. % Daily Value: Calcium 8%, Iron 8%, Vitamin A 20%, Vitamin C 45%.
Ingredients
- 1 pound (1-inch thick) red snapper fish fillets
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup canola oil
- 1/4 cup prepared salsa verde
- 1/4 cup reduced-fat mayonnaise
- 1 teaspoon sea salt, divided
- 2 cups shredded coleslaw blend
- 16 avocado slices (about 2 small avocados)
- 8 corn tortillas
- 2 limes, cut in half
Preparation
-
1Preheat grill to medium-high heat.
-
2Combine lime juice, cilantro, oil and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.
-
3For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.
-
4Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.
-
5Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.
-
6Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.
Additional Info
Recommended Tools:
Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
