These tacos are, in one word, amazing. Fish tacos are almost a fushion food. A mix of the traditional Mexican taco, and seafood. And it works. This fushion makes for a wonderfully filling meal, full of flavor and it doesn't weigh you down. The name alone is enough to real you in and transport you to your own private island. If the name doesn't do it then one bite of these will send you into paradise!
Grilled Coconut-Lime Tilapia Tacos
*Kiwi salsa recipe follows
6 Tilapia filets
1/3 Cup coconut milk
1 Tsp freshly grated lime zest
3 Cloves garlic, minced
1/2 Tsp salt
1/2 Tsp pepper
Whole wheat tortillas
Optional toppings: avocados, shredded lettuce, cilantro
Combine coconut milk, lime zest, garlic, salt and pepper in a storage bag or shallow container and stir. Add the tilapia filets, seal the bag or container, and give a gentle shake to coat. Place in the refrigerator and all to marinate at least 2 hours before cooking, or up to 24 hours.
Preheat grill, or grillpan, to medium-high. Once the grill is preheated, lightly spray with non-stick cooking spray and add tilapia. Cook for 3-4 minutes per side, until fish flakes with a fork.
To assemble, place shredded lettuce on a warmed tortilla, top with flaked fish, avocado, fresh lime juice, kiwi salsa and cilantro. Enjoy!
Simple Kiwi Salsa
4 Kiwi fruit, peeled and chopped
2 Tbsp red onion, finely chopped
1/2 Jalapeno, chopped
3 Tbsp cilantro, chopped
1 Tsp lime zest
1/2 Tsp lime juice
Salt and pepper, to taste
Place all ingredients in a bowl and mix to combine. Cover and chill until ready to serve.
Recipe source: barely adapted from How Sweet It Is