Grilled Fish Tacos

I hope you had a nice weekend! As usual, mine went by way to fast but it was nice and relaxing. We had my brother and his wife over for dinner on Saturday night and I have to say, I had just as much fun making these tacos as I did eating them. 

This recipe was a complete experiment that dawned upon me one night a few weeks ago when I was tossing and turning, trying to fall asleep. I wasn’t sure it would be worth losing an hour of sleep over, but boy was I wrong!

I urge you to make these asap – they are phenomenal.

Grilled Fish Tacos
Prep Time: 30 minutes 
Serves: 4

8 oz fresh salmon, fatty skin removed 
1 pkg taco seasoning (1 oz.)
2 tbsp canola oil
8 whole wheat flour tortillas, taco size

1/2 head iceberg lettuce, shredded
3 plum tomatoes, diced
2 medium jalapeños, seeded and diced
shredded mexican four-cheese
light sour cream (can substitute plain non-fat yogurt)
fresh cilantro
salsa or pico de gallo
lime wedges

1. In a skillet, heat up the canola oil. Add salmon and cook for 5 minutes or until throughly cooked. Add taco seasoning slowly, as you may not need the entire package. I used about half a package but I prefer things on the less salty side.
2. While the fish is cooking, use a food processor (a knife will also do) to shred the lettuce. Dice the tomatoes, jalapeños (use gloves!), and snip the cilantro.
3. Heat the tortillas in the microwave for about 30 seconds or until flexible and warm.
4. Build your taco – there is no specific order, just however you wish. I suggest placing all the ingredients in the center of the tortilla to make the rolling easier and so the tortilla stays shut.
5. Eat, repeat step 4, eat and repeat until satisfied. 

I started eating my last taco before I realized I didn’t have a picture, hence the chomped off back end. 🙂
p.s. Drink recipe coming soon! It was absolutely divine.

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