Jalapeño-Lime Grilled Fish Tacos | CelebrateMORE.com

Jalapeño-Lime Grilled Fish TacosdownloadEmail This Post

Jalapeño-Lime Grilled Fish Tacos

Prep: 30 minutes plus marinating
Grill: 6 minutes • Serves: 4

1 garlic clove
1 small jalapeño chile pepper, stem end trimmed and coarsely chopped
1/4 cup fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon white tequila (optional)
1 teaspoon honey
1 teaspoon lime zest
1/2 teaspoon salt
4 boneless, skinless cod fillets (about 1-1/2 pounds)
2 medium tomatoes (about 12 ounces), diced
1/2 English cucumber, thinly shaved with vegetable peeler
1/2 small red onion, thinly sliced
1 teaspoon chopped fresh cilantro leaves plus additional for garnish (optional)
8 (6-inch) corn tortillas
Sliced green onions, for garnish (optional)

1.In blender, blend garlic, jalapeño, lime juice, oil, tequila, honey, lime zest and salt until smooth. Makes about 1/2 cup marinade. Place fish in large zip-top plastic bag. Reserve 3 tablespoons marinade; pour remaining marinade in bag. Seal bag, pressing out excess air. Gently massage fish in bag to coat; refrigerate 1 hour.

2.Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, combine tomatoes, cucumber, onion, cilantro and 3 tablespoons reserved marinade until well combined.

3.Place fish on hot grill rack; cover and cook 6 to 8 minutes or until internal temperature reaches 145°.

4.On microwave-safe plate, stack tortillas between 2 damp paper towels, and heat in microwave oven on high 35 to 45 seconds or until warm. Cut fish into chunks. Fill tortillas with fish and relishes (recipes follow); garnish with cilantro and/or green onions, if desired, and serve with tomato mixture.


Approximate nutritional values per serving: 

356 Calories, 12g Fat (2g Saturated), 77mg Cholesterol,
800mg Sodium, 30g Carbohydrates, 1g Fiber, 29g Protein

Helpful Tip:
> Fish can also be cut into squares to fill slider buns along with relishes, or simply serve fish topped with relish.

 
 

Tomatillo Relish

Prep: 20 minutes
Grill: 5 minutes • Makes: about 1 cup

6 medium tomatillos, husks removed, rinsed, and cut crosswise in half through stem
Nonstick cooking spray
1 garlic clove, minced
1-1/2tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/4teaspoon ground coriander
1/4teaspoon salt

1.Prepare outdoor grill for direct grilling over medium heat. Lightly spray cut sides of tomatillos with nonstick cooking spray. Place tomatillos, cut side down, on hot grill rack; cover and cook 4 to 5 minutes or until lightly charred. Transfer tomatillos, cut side up, to plate; cool 5 minutes. Core and chop tomatillos.

2.In small bowl, combine remaining ingredients and chopped tomatillos. Makes about 1 cup relish.


Approximate nutritional values per serving (each 1/4 cup):
48 Calories, 4g Fat (1g Saturated), 0mg Cholesterol,
145mg Sodium, 4g Carbohydrates, 1g Fiber, 1g Protein

 
 

Avocado-Orange Relish

Prep: 20 minutes
Makes: about 1-3/4 cups

3medium oranges, peeled and segmented, segments cut crosswise in half
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
1/4teaspoon salt
1 pinch ground cayenne pepper
1 medium ripe avocado, peeled, pitted and cut into 1/2-inch pieces

1.In medium bowl, toss all ingredients except avocado until well combined; gently fold in avocado.


Approximate nutritional values per serving (each 1/4 cup):
85 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
85mg Sodium, 10g Carbohydrates, 3g Fiber, 1g Protein

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