Provided by The Food Channel

Recipe: Sea Salt & Lime Grilled Fish Tacos

Posted online March 27, 2012 | 3:44 pm

Ingredients

1 pound (1-inch thick) red snapper fish fillets
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 cup canola oil
1/4 cup prepared salsa verde
1/4 cup reduced-fat mayonnaise
1 teaspoon sea salt, divided
2 cups shredded coleslaw blend
16 avocado slices (about 2 small avocados)
8 corn tortillas
2 limes, cut in half

Prep Time:

20 minutes

Cook Time:

13 minutes

Serves:

Hot-off-the-grill cilantro-lime marinated red snapper fish tacos are fast & easy to fix with prepared slaw, fresh avocado slices and a drizzling of creamy salsa verde. Hit them with a squeeze of smoky, grilled lime and a fresh grind of sea salt.

Why Try? If you’ve never tried fish tacos, you’re in for a real treat! This is a quick, grilled version that your family will request again and again.

Foodie Byte: Grilling the limes flesh side down imparts a rich caramelized citrus flavor.

Preparation

Preheat grill to medium-high heat.
Combine lime juice, cilantro, oil and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.
For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.
Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.
Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.
Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.

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