And since grilling season will have a dramatic finish over Labor Day weekend, we thought it would be now or never, and you don’t want to face never when dealing with these bad boys.
These are some serious fish tacos.
I learned a lot about Aaron’s cooking skills this summer as he continued to make me amazing meal after meal all grilled and delicious. This was definitely one of my favorite Grilling with Aaron meals so far.
This is also a great Sunday Lunch as it is something the whole family will enjoy!
Normally fish tacos are found breaded or floured but that means they are probably not grilled. That’s not how we do things though! While I wasn’t sure at first about the grilled fish you do not miss the breading at all.
Instead the fish is tender and the flavors blend perfectly together on a crispy tortilla. No matter what you will get a great flavor without the extra breading and will be left with a pretty healthy, low fat and low calorie dinner.
So enjoy this great summer recipe from Aaron, the master of grilling, and in my opinion everything Mexican!
Grilled Tilapia Tacos:
makes 5-6 tacos
4 filets of tilapia or white fish
6 small tortillas or 3 large tortillas cut in half
Garlic infused olive oil
1 cup shredded savoy cabbage
1/2 cup shredded red cabbage
1/2 cup of chopped Cilantro
1 fresh mango, thinly sliced
1 avocado, thinly sliced
1/3 cup chopped red onion
Homemade salsa or sour cream
Sea salt
Black pepper
Directions:
Preheat outside grill to 400-450 degrees.
Aaron’s tip: Every grill is different so the most important part is not regulating the temperature but rather watching the fish as it cooks.
Season tilapia filets with salt, pepper, and a little garlic olive oil. When grill is heated place filets on the bottom rack. Cook for 5 minutes on each side, 10 minutes total, always watching. Fish will become firm.
Make sure there is enough oil as fish sticks easily. You can also place on foil if you would like but you will not get the desired grill marks.
Once fish is cooking, lightly oil tortillas with garlic olive oil and place on the top rack of the grill. Flip each tortilla after 2 minutes and take off once a nice golden crisp appears.
Once fish and tortillas are cooked, begin to assemble toppings. Lay half of a filet of fish on each tortilla, top with a good amount of each cabbage, a few slices of mango and avocado and a pinch of chopped onions. Add chopped cilantro if desired to each taco.
Top with homemade salsa or herbed sour cream. Though you don’t even need it!
Enjoy your last bites of summer!
P.S. Stop back tomorrow for my great giveaway and review from GoPicnic Ready-to-Eat Meals!
Love,
The College Cuisiner
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