Fish tacos have such wonderful flavors and are so versatile. Try this version for a healthy, flavorful meal – 503 calories per serving
Garden fresh mix:
3 medium size, San Marzano tomatoes, diced
1 avocado, diced
>½ small red onion, diced
¼ cup fresh cilantro, chopped
½ jalapeño pepper, seeded and diced (optional)
Juice of 1 lime (about 1 tablespoon)
In a bowl toss all ingredients to mix. Then prepare 2 cups arugula (cleaned & dried) then set aside. Any salad type green will work as well.
Cucumber and onion slaw:
1 sweet onion, sliced
1 cucumber, sliced
1 tablespoon kosher salt
1 tablespoon vinegar
1 teaspoons sour cream
Place layers of sweet onion slices, with a heavy salt topping and layers of cucumber slices with a heavy salt topping in a glass container. Place a plate on the slaw to squeeze by gravity. Let sit 8 to 24 hours and pour out liquid, rinse, and drain to remove excess salt. Add vinegar and blend in sour cream. Lightly pepper to taste
Grilled fish tacos:
¾ pound fillet of haddock, cod, or grouper (or other), ½ to 1 inch thick
Kosher salt to taste
Cayenne pepper to taste (see below)
1 teaspoon olive oil
Garden fresh mix (see above)
Slaw (see above)
Soft corn tortillas
Lime wedges for serving
Set a cast iron skillet on a grill. Close the grill, set it to high, and let it heat up to 550° F or 600° F.
Meanwhile, if the fillet of fish is long, cut in half so that it will fit in your skillet. Season the fish generously with salt on both sides. Season with cayenne according to your heat tolerance—go light if you are sensitive to heat. Gather your tools for the grill: a reliable potholder, a spatula, a clean platter for the cooked fish, the olive oil, the tortillas, and a plate to put them on.
Lift the lid of the grill. Pour a teaspoon or so of olive oil into the hot skillet—enough to coat the bottom in a thin layer. Using the potholder if necessary to bring the skillet closer to you, carefully lower the fish into the skillet. If you are slow and controlled, the oil won’t splatter.
Close the lid. Set a timer for 3 minutes. Check the fish by prodding it with a spatula—it should flake fairly easily. If it doesn’t, close the lid and cook for 1 minute more. Remove the fish with a spatula, using the potholder as needed, and transfer it to a platter.
Turn off the grill. Throw the tortillas on the grill, leaving it open. Check after 20 seconds or so, flip, and cook for another 20 seconds or until tortillas are soft and have nice grill marks on each side. Transfer to a platter.
To serve: Place arugula or similar green into the tortilla, flake pieces of fish over top. Drizzle taco with garden fresh mix, top with additional cilantro if desired. Spoon slaw on plate side and squeeze fresh lime over top of tacos and serve with limes on the side. I find the slaw to be cooling when I make the garden fresh mix spicy hot with extra jalapeño.
Serves 2 (about 2 tacos each)