Sea Salt and Lime Grilled Fish Tacos
Hot-off-the-grill cilantro-lime marinated red snapper fish tacos are fast and easy with prepared slaw, fresh avocado slices and a drizzling of creamy salsa verde. Hit them with a squeeze of smoky, grilled lime and a fresh grind of sea salt.
Recipe from The Food Channel
1 pound (1-inch thick) red snapper fish fillets
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1/4 cup canola oil
1/4 cup prepared salsa verde
1/4 cup reduced-fat mayonnaise
1 teaspoon sea salt, divided
2 cups shredded coleslaw blend
16 avocado slices (about 2 small avocados)
8 corn tortillas
2 limes, cut in half
Preheat grill to medium-high heat.
Combine lime juice, cilantro, oil and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.
Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.
Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.
Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.
The weather outdoors is not always appropriate for outdoor grilling; use an indoor grill or simply broil, bake or pan-fry the fish. The corn tortillas can easily be toasted in a dry saute pan or hot oven and the limes could be caramelized using a smoking-hot skillet.
Per Serving: cal. (kcal) 431, Fat, total (g) 19, chol. (mg) 42, sat. fat (g) 2, carb. (g) 41, fiber (g) 8, sugar (g) 3, pro. (g) 27, vit. A (IU) 972, vit. C (mg) 27, sodium (mg) 919, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet