Tasty Thursday

I've tried several fish taco recipes, but I think this is the one. It was super easy to throw together on a week night. We ate the fish on corn tortillas with the slaw and sour cream mixed with lime juice and hot sauce, and fresh avocado (of course!).

Spicy Grilled Fish Tacos

Ingredients

• 6 whole Tilapia Fillets (or Other Mild Flaky White Fish)
• 2 Tablespoons Hot Sauce
  
• Canola Oil
• Lime Juice, To Drizzle On Grilled Fish
• 12 whole Corn Tortillas
• 1 cup Southwest Slaw (see My Recipe Box)
• ¼ cups Cilantro, Chopped Medium-fine
• _____
• FOR THE MARINADE:
• ⅓ cups Canola Oil
• 2 whole Limes, Juiced
• 1 teaspoon Garlic Salt
• 2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)
• _____

Preparation Instructions

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

Southwest Slaw

Ingredients

• ¼ heads Green Cabbage
• ⅛ heads Red Cabbage
• ¼ whole Medium Red Onion, Sliced Very Thin (about 1/2 Cup)
• ⅛ cups Cilantro, Chopped Medium-fine
• _____
• FOR THE DRESSING:
• 3 Tablespoons Mayonnaise
• 2 whole Limes, Juiced
• 1 whole Chipotle Chile, In Adobo Sauce (canned)
• 1 Tablespoon Adobo Sauce (from The Canned Chiles)
• 1 teaspoon Garlic Salt

Preparation Instructions

Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4″) and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

Serve along side/on top of your food of choice and enjoy!