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These fish tacos are incredible! They are so light, refreshing and ridiculously healthy for you. An absolutely perfect dinner for summer!

The fish had that grilled smokey flavor, and the sweetness of the pineapple was perfectly offset with the acid from the vinegary onions and the lime juice in the slaw. It was a perfect combination of fresh flavors.

The best part about this recipe is that there isn’t one ingredient with a label (except for the tortillas which were made of flour, water and salt). If you can’t find tortillas that are freshly made with no added ingredients, think about ditching the tortilla and just eat the grilled fish over a bed of spinach or arugula with the slaw spooned over the top!

Also, feel free to sub out the pineapple for mango! Yummmmmmm.

Ingredients:

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For the fish:

1 filet of a meaty white fish per person (Snapper, Grouper, Tilapia or any other white fish you have available — the fresher the better!!!)

Salt

Pepper

Olive oil

For the slaw:

1/4 of a large head of white cabbage, thinly sliced

1 carrot, grated

2 limes – Juice of 1 lime, and lime wedges

1 tsp Salt

1/2 tsp freshly ground pepper

1/4 cup extra virgin olive oil

1/2 cup pineapple, chopped

2 tablespoons cilantro, finely chopped

Quick pickled onions:

1 red onion, thinly sliced

1 tablespoon sugar

1 1/2 teaspoons salt

White vinegar

1 16 oz canning jar

Directions:

First, make your onions…

Using a sharp knife or mandolin slice the red onion into very thin slices.

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Pack the onions into the ball jar. They WILL fit, just squish them in.

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Add the sugar and salt to the top of the ball jar.

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Fill the jar up to right below the rim with the vinegar.

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Then put the lid on and turn the bottle upside down and right side up a few times so that the sugar and salt dissolves into the vinegar.

Set the jar aside for at least 30 minutes.

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You will ultimately add a few of these onions to each luscious fish taco. However, once you are done, stick the jar in the fridge and use them on burgers, sandwiches or salads. They will stay good for weeks.

Next make your slaw…

Cut the end off the cabbage and cut the cabbage in half.

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Using one half of the cabbage, core it and cut it half. You will only need 1/4 of the cabbage.

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HINT: put the rest of the 3/4 of the cabbage in the fridge and make roasted cabbage later in the week.

Using a sharp knife or mandolin, thinly slice the 1/4 of the cabbage. image

Put it into a large bowl.

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Wash your carrot and cut the ends off.

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Then grate the carrot into the bowl with the cabbage. I used a microplane to grate this carrot because it shaves it very thinly. But, feel free to grate it however you like!

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Finely chop your cilantro.

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Now throw that in.

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Next, cut one large slice of pineapple, and take the core out.

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HINT: Slice up the rest of the pineapple and reserve for grilling! It’s a perfect side dish to this meal!

Chop up the pineapple and add it to the slaw.

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Slice the first lime in half.

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Squeeze the lime into the slaw.

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That’s a serious action shot.

Add the salt, pepper, and olive oil and mix everything together.

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Taste the slaw to make sure it doesn’t need a extra pinch of salt, pepper or squeeze of lime juice.

Once it’s perfect, set the slaw aside to let the flavors marinate while you make your fish!

First, set your grill or grill pan to medium heat.

Unwrap that fish.

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Sprinkle salt and pepper over the fish and drizzle with olive oil. Do the same to the other side.

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Rub some olive oil on the grill, and throw that fish on!

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Cook the fish for three-four minutes on one side and then flip. Cook for three – four more minutes or until the fish is cooked through.

If you chose to do so, immediately after flipping the fish, throw the other pineapple slices on the grill.

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Cook for two-three minutes on each side.

In the last minute, throw the tortillas on the grill or top rack for 30 seconds on each side, just until warmed through.

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Take the other lime and slice it into wedges to serve with the tacos.

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Take everything off the grill to start assembling the tacos!

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Break up the fish (which it may have done a little on the grill, but don’t worry, it doesn’t have to be pretty) and put a piece on the warm tortilla.

Top with the pineapple slaw and a few pickled onions.

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Add a few lime wedges to the plate so you can squeeze some fresh lime juice over the top right before you dig in to this masterpiece.

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Soooooo delicious! And, very nutritious.

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