This recipe is a perfect summer meal. Cook the vegetables first and the fish last. The fish grills quickly (6-10 minutes total). Adapted from Delish.
Grilled Fish Tacos
- lime peel, about 2 teaspoons
- 2 teaspoons squeezed lime juice
- olive or canola oil
- salt and fresh ground pepper
- 2-3 ears corn, husked
- 2 avocados, cut in half and pitted
- 3 cloves garlic, crushed or minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 5 skinless tilapia fillets
- 5-6, 8-inch flour tortillas
- 1 large ripe tomato, finely chopped
- Fresh cilantro leaves, for serving
- 6 Tablespoons canola oil in a skillet
Pre-heat grill on medium heat. Brush the husked corn and prepared avocados with oil, salt, and pepper. Place on grill and cook until charred. While they are cooking, make a mixture of the garlic, oregano, cayenne pepper, lime peel, 1/4 teaspoon salt, fresh ground pepper (as much as you like) and two tablespoons olive oil on a dinner plate. Stir together with a fork. Rub this mixture all over the fish and set aside.
Pull the corn and avocados off the grill (the avocados will be done first), and cut the kernels off of the corn cob. Chop avocados. Put them with the tomato in a medium sized mixing bowl. Cover with lime juice, salt, and pepper.
Place fish on the grill and cook 3-5 minutes on each side. Remove from grill and break into large chunks.
Heat up the canola oil in the skillet, and quickly fry the flour tortillas.
Place the fish and the vegetable topping onto the warm shells, and serve immediately.