Grilled Fish Tacos & Spicy Slaw
Fish tacos are one of our favorites for dinner or lunch in the summertime! These super healthy grilled fish tacos wrapped in a crisp lettuce leaf, go perfectly with an ice cold beer! Easy to make and perfect for 2 or 20, try these delicious fish tacos for your next dinner.
2 C. chopped white onion
3/4 C. chopped fresh cilantro, divided
1/4 C. olive oil
5 Tbs. fresh lime juice, divided
2 garlic cloves, minced
1 tsp. dried oregano
1 jalapeno pepper, seeded and finely diced (optional)
1 lb. tilapia or striped bass
Coarse kosher salt
1 C. Greek yogurt
1/2 head of shredded cabbage
1 head Romaine or Bibb Lettuce
1 avocado, peeled, pitted, sliced
Mix onion, cilantro, olive oil, lime juice, garlic, oregano and jalapeno in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish over the onion mixture. Cover and chill 30 minutes. Turn fish; cover and chill an additional 30 minutes. In a separate bowl, combine remaining onion mixture with Greek yogurt, and shredded cabbage. Add salt and pepper, to taste. Cover and refrigerate until ready to use.
Brush grill with oil and heat to medium-high heat. Brush the fish with additional marinade and grill until opaque in center; 3 to 5 minutes per side.
Coarsely chop fish with a fork and wrap in a lettuce leaf. Serve with avocado slices, cabbage slaw and a lime wedge. Yum!