Peek-a-boo, I see you. Now where’d you go? This year, it feels like our Midwestern summer is a fickle toddler hiding from us. Our hot days have been infrequent and brief, which means we have to be ready to spend time outside when one comes along. These fish tacos will have you firing up the grill and dusting off the lawn chairs.
You won’t need utensils or sides with this well-rounded, hand-held meal—crunchy slaw, creamy avocado and char-grilled fish all wrapped in a neat tortilla package. Wash down the Mexican-inspired dish with a Cuban cocktail. With a refreshing kick of mint and citrus tang, this Mojito Fresco Cocktail will cool you down when it finally gets hot.
Grilled Fish Tacos with Cabbage Slaw
- 1 pound firm white fish, such as tilapia or mahi mahi
- 2 tablespoons olive oil
- 1 medium lime, halved
- 1 medium garlic clove, chopped
- 1/4 teaspoon each ground cumin, chili powder and freshly ground pepper
- 3/4 teaspoon sea salt
- 1/4 cup sour cream
- 1 tablespoon honey (or agave nectar)
- 1/2 small head of cabbage (green or red), cored and shredded
- 3 green onion stalks, chopped
- Bunch fresh cilantro, chopped
- Pint grape tomatoes, halved
- 2 avocados, sliced
- Hot sauce (optional)
- Flour or corn tortillas
1. If cabbage is newly shredded, sprinkle with a bit of salt, then squeeze and put in strainer for 15 minutes to release excess water.
2. Lay fish flat in sealable plastic or glass container. Squeeze lime half over fish and drizzle with olive oil and chopped garlic. In a small bowl or ramekin, mix cumin, chili powder, pepper and salt, then sprinkle on top of fish. Turn fish to evenly coat. Place container in refrigerator and marinate fish for 15-30 minutes.
3. While fish is marinating, clean and oil grill grates and heat grill to medium.
4. In a small bowl, mix sour cream and honey or agave nectar. In large bowl, mix shredded cabbage, chopped green onion and 1/4 cup of the chopped cilantro. Add sour cream mixture to cabbage and stir to combine. Squeeze lime half over slaw and stir. Add salt and pepper to taste.
5. Remove fish from refrigerator and place on oiled grill grates. Grill on medium heat grill for 3-4 minutes per side until cooked through and marked with charred lines. Place cooked fish on plate (don’t worry if it falls apart a little).
6. Warm tortillas and serve alongside with cabbage slaw, extra cilantro, halved cherry tomatoes, sliced avocados and hot sauce (if desired).
Tip: Mix 1/2 chopped jalapeno or serrano pepper into the slaw for more heat.
Mojito Fresco Cocktail
- 20-25 fresh mint leaves
- 1 lime
- 1 tablespoon agave nectar
- scant 1/4 cup rum
- 1 cup club soda
1. Put mint leaves into an old-fashioned or rocks-type glass. Press leaves with back of spoon to release flavor.
2. Cut lime and juice half (about 2 tablespoons juice) and add to glass. Slice other half of lime for garnish and floating in glass then set aside.
3. Add ice, agave nectar, rum, and club soda to class. Stir to combine.
4. Garnish with lime and enjoy.
Tip: Use flavored club soda to create more flavor—try lime to up the citrus burst or coconut to create an island flair.
Tip: If multiplying and making this cocktail for more people, you can make a large batch with all ingredients except club soda. When serving, pour cocktail mix over ice then add club soda and stir.
If you enjoyed this recipe, you should also read:
- Whole Grilled Trout
- 3 Fresh and Easy Summer Salads
- Homemade S’mores and Birthday Cake Ice Cream Sandwiches