Fish Tacos

Fish Tacos

Tacos are an absolute must to eat! Super easy to make, fun to eat, barely any clean up! However, tacos are not the most healthy to eat, until now! When basking on the beaches of California, we decided to try this small local fish joint right on the beach. After ordering 3 fish tacos we sat with our feet in the sand and took a bite of this unordinary food. Not liking fish, I was quite positive I would not like it, but after only one bite I was hooked. This was a new experience, I would never forget, Fish Tacos!

These tacos are fully loaded

Utensils needed for Fish Tacos:

Small bowl

Measuring Spoons

Fork

Spoon/Lime Juicer

Sharp Knife

Grill/Stove

Tongs

Ingredients Needed for Fish Tacos:

2 Tablespoons Olive Oil

1 1/2 Tablespoons Lime Juice, freshly squeezed

1 Clove Garlic, Minced

1 1/2 teaspoon Chili Power

1/2 teaspoon Ground Cumin

1 1/2 teaspoon Ground Paprika

1/8 teaspoon Cayenne Pepper

1 pound of Tilapia (or 4 filets)

6 corn tortillas

(whatever taco toppings you want)

These fish tacos cook pretty fast once placed on a hot grill, so it is suggested that you gather your toppings while the fish is marinading. As for toppings, you should keep it light because you don't want to lose the flaky taste of the fish. In the tacos pictured I topped it with Spring Slaw, Mango Salsa, and a Creamy Fish Topping. All of these are super light tasting and do not overtake the flavor of the fish. They are easy to make and you can make them all while the fish is marinating. It is important to add fish to your diet because fish contains important nutrients and lots of protein. Protein is important for muscle recovery, after a big workout. It also aids in lowering blood pressure as well as lowers your risk of stroke and heart attack.

Recipe for Fish Tacos:

2 Tablespoons Olive Oil

1 1/2 Tablespoon Lime Juice

We will start with the marinade. Marinade is the process of soaking fish in spices and oils, and something acidic to create a new flavor for the fish. First get a bowl to mix all the spices in. Put 2 Tablespoons of olive oil in the bowl. Pour the lime juice in as well. Stir with a fork.

Next add the garlic! Garlic can be a benefit in many ways. Garlic contains antioxidants that kills bacteria. So that can help keep blemishes down. Your immune system also improves from the added antioxidants keeping colds away. And a crazy fact about garlic, it has been shown that garlic oil can fix hairline cracks. Crush some garlic and rub it on a hairline crack to see if it disappears!

1 clove garlic

1 1/2 teaspoon chili powder

1/2 teaspoon Cumin

Then assemble the spices. 

First get 1 1/2 teaspoon chili powder. Chili powder helps to reduce inflammation. It gives kick to the flavor in any recipe. It is also a natural pain killer. It has also been shown to lower blood cholesterol. Next add 1/2 teaspoon ground cumin. Cumin helps to improve your digestion. Cumin comes in many forms. Make sure to get ground cumin. 

1 1/2 teaspoon paprika

1/8 teaspoon Cayenne Pepper

Now add 1 1/2 teaspoons ground paprika. What the heck is paprika?? Well, paprika is a very red colored spice. It has a very mild flavor and can be found in most any grocery store. It is most commonly used in potato salad and on top deviled eggs for a color, but here we are using it for its flavor! The final spice we want to add is 1/8 teaspoon of cayenne pepper. This is going to add a small bite to the fish!

After you stir all of the spices in with oil and juice, set aside. Take your pound of fish (or in my case 4 fillets) and place it in a bag (or several bags). The marinade can either be measured into 4 equal parts or use your best guesstimation. Once the four fillets are placed in their own bags, pour the marinade over them on each side. Then seal the bags and place in the refrigerator.  

They will remain here for about a half hour while they marinate. I used this time to make the Mango Salsa and the Spring Slaw. Give these a try sometime! Between when you place the fish in the fridge and before it is done, you will want to start the grill. Grilling out is probably my favorite way to prepare food. Any grease/fat that drips from the food is gone!

Grilling out on my baby grill!!

Once the fish has marinated (approx. 20 minutes to a half hour) and the grill has calmed down and is ready for use. Brush olive oil over the grate. Place the fish on the grill grates (or you can cover the grates with tin foil to prevent sticking) Dispose of the bag and excess marinade. Like was said before the fish will cook pretty rapidly. It took approximately 3-4 minutes on each side to completely cook the fish. Once it is closer to getting done, it will become flakey. You do not want to over cook the fish, causing it to fall apart completely on the foil. Cut it with a fork and once it cuts apart clean it is done. Take the foil and the fish inside and place on the counter to set. 

Take 6 corn tortillas and place one or two on the grill at a time. Turning at about the 30 second mark. you want them to be warm, but not hard or crusty. Take them off the grill and continue the process until all corn tortillas are warmed. Then take them inside. Set them aside and go back to the fish, which has properly set and is ready. Cut it into a few pieces with a fork.

Now is the part everyone loves about tacos...the ASSEMBLY! Place the fish down on the tortilla, then add the slaw, the salsa, and the creamy sauce. You can add anything you like to the tacos or just eat the fish with tortillas, it is totally up to you. Now it is time to eat! Enjoy and let me know what you think in the comments below!

This baby is stuffed full!!