[grilled fish tacos recipe]
This summer I’ve been having fun documenting and sharing some of our favorite summer grilling recipes, and today I’m sharing our all time faves. (You can find the ones that I’ve shared so far under the recipe category on the site.) I may, or may not be guilty of saying that about most of the recipes that I share here, but it is true that I only choose to share the very favorites of our family that end up in heavy rotation on the meal plan.
This particular recipe is especially good because it fits my two top qualifiers: tastes amazing + easy to prepare. I’m pretty sure there’s absolutely nothing “authentic” about this recipe, but I really wasn’t shooting for that, anyway. It feels like American fusion food to me. I used my mom’s good old fashioned classic coleslaw recipe, choosing to use the celery seed instead of the finely diced celery. It’s the only thing you really have to make – the crunchy taco shells are a no brainer, the fish is sprinkled with seasoning before grilling, and the yellow rice is easy to find in a box mix. The combination is sweet + spicy, easy, and huge on flavor. Total win.
Grilled Fish Tacos
One recipe of my mom’s Classic American Coleslaw
One box of yellow rice, prepared (Our favorite is Zatarain’s Yellow Rice)
1 pkg. of two crunchy taco shells, heated according to box directions
1 pound of tilapia loins, seasoned and grilled
dried onion flakes
sweet chili powder
Season the tilapia one piece at a time by sprinkly generously with lime juice, then salt, then garlic powder, and chili powder. I add just a few onion flakes. I season them by placing them one piece at a time into a glass dish, and just layering them on top of each other. Allow to sit for a few minutes for the flavor to develop, since the seasonings are dry. I usually allow 10-15 minutes.
Before warming your grill, prepare with either oil, or cooking spray. We use an electric grill, and choose to use an organic olive oil spray. Grill the fish until it’s flaky and cooked through – the extra seasonings and lime juice should form a thick sauce in the bottom of the dish to brush on right after placing the fish on the grill. Be sure to rinse the dish or grab a new one for the cooked fish.
To make the tacos:
Grab a crunchy taco shell and layer yellow rice, chunks of flaky grilled fish, and top with coleslaw. Enjoy with your favorite drinks. Oh, and we also love just layering the rice, fish, and slaw and eating it that way, too!