Jun 20 2012

Welcome the Summer Solstice with Fish Tacos

Published by at 7:38 pm under Fish,Mexican,Seafoods

Grilled Tilapia with Red Cabbage Slaw and Grilled Corn and Red Pepper Salsa

Grilled Tilapia with Red Cabbage Slaw and Grilled Corn and Red Pepper Salsa

Grilled Tilapia with Red Cabbage Slaw and Grilled Corn and Red Pepper Salsa

Yields 10-12 tacos

Serves 4

Ingredients:

Small white corn tortillas

1 pound of tilapia

Tilapia Rub:

1 teaspoon oregano

1 teaspoon ancho chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon coriander

1 teaspoon salt

1/2 teaspoon black pepper

4 cloves of minced garlic

zest of 1/2 a lime, lemon, and orange

juice sof 1/2  a lime, lemon, and orange

1/4 cup olive oil

Combine all the ingredients together and rub over all pieces of tilapia. Place in a baking dish and cover with plastic wrap. Let it marinade for 30 minutes to an hour in the refrigerator. Place the tilapia on the grill or grill pan over high heat. Flip over after 5 minutes and repeat. Once you remove from grill, make a tent with aluminum foil over it to keep warm, but don’t completely cover.  When ready to serve, run a knife diagonally to create 1 inch strips of the fish. Because it is a delicate fish, it’s okay if it breaks on its own.

Grilled Corn and Red Pepper Salsa Ingredients:

8 oz of grape heirloom tomatoes (if in season)

1 large red pepper

1 ear of fresh corn

1 small red onion

1/4 cup cilantro

2 cloves of minced garlic

zest of 1/2 a lime, lemon, and orange

juices of 1/2 lemon, 1/2 lime, 1/2 orange

1 avocado

1 teaspoon salt

1/4 teaspoon pepper

Place corn and red pepper on a hot grill or grill pan. Turn every few minutes or as each side chars. Remove from grill. Allow corn to cool. Place red pepper in a glass bowl and cover with a lid or plastic wrap. After ten minutes you can peel your pepper easily since the steam will loosen the skin. Slit the pepper open, remove the stem and seeds, and cut into 1/2 inch pieces in a bowl. Hold the corn vertically by the ear and place into the same bowl. Take a knife and slice off the kernels moving your knife down the ear of corn. Halve the grape tomatoes and add to the bowl.  Chop the cilantro and avocado and add to the bowl. Finally, add the zest, juices, and minced garlic. Toss the salsa and let it sit for at least 20 minutes for flavors to develop.

Red Cabbage Slaw Ingredients:

Small head of red cabbage

1 tablespoon of apple cider vinegar

1 tablespoon ketchup

1/4 teaspoon celery salt

1/4 teaspoon ancho chili

1/4 teaspoon cumin

Halve the red cabbage and remove the core. Slice very thinly. Add the other ingredients and let it sit for twenty minutes for the cabbage to soften.  Heat your tortillas through on a small nonstick pan over medium heat. Place and wrap in towel to keep warm.  Place a fork full of the slaw down the middle of the tortilla. Then, a couple strips of the tilapia, followed by a a nice spoonful of the salsa.

Happy Summer!

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