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Grilled Fish Tacos with Pico de Gallo





Lets start with this....grab your favorite beer, because it goes perfect with this food.


This is my absolute favorite. Oldest brewery in the world. 

First the Pico de Gallo



Ingredients:
- 4 ripe plum tomatoes cut into small chunks
- 1 small white onion finely chopped
- 2 jalapeño peppers, seeded and finely chopped 
- 1/4 cup finely chopped cilantro 
- 1 or 2 lemon juiced, depending on how "lemony" you like things flavored
- salt
Mix together tomatoes, onion, jalapeños, cilantro, lemon juice and salt. Set aside at room temp. 


Next the Tacos:

Ingredients:
- 2 Tbs Coconut oil, if you don't like using you can use just regular olive oil  
- 1 tbs finely chopped cilantro
- 1 finely chopped garlic clove
- 1 lb tilapia or mahi mahi filet
- salt and fresh ground pepper
- a few limes halved
- 1/2 green cabbage sliced in to very thin slices 
- corn tortillas
*- Sour cream
- Cilantro for garnish
- Indoor grill plate or you can use your outdoor grill (I used an indoor grill plate that I highly recommend by Le Creuset, its small enough to not engulf your kitchen in smoke ) 

* I substituted Dairy Free Sour Cream due to my dairy/casein/whey intolerance

Whisk coconut oil/ olive oil, garlic and cilantro to blend. Lightly coat fish in oil mixture and season with salt and pepper. Oil cooking grate, add fish and grill eat side for about 3 to 4 minutes. You want your fish to be opaque and flakey. Use spatula to transfer to plate or cutting board to rest before cutting into pieces.





Next, grill the limes cut side down for about 3 minutes or until they are charred on the bottom. Remove and you can add the tortillas if you would like. (Since I used the indoor pan I just heated my tortillas up in the microwave). If you do choose to grill the tortillas only grill for a minute or so each side.


Cut the fish into chunks and divide among tortillas, add cabbage and serve pico and sour cream. Season with salt and pepper and squeeze some serious lime juice on those guys!!!












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