The spring weather is finally here in Indiana! About time, if I do say so myself. Whenever it gets warm out, I’m really happy to be able to get outside and cook up a delicious meal on the grill. For a quick weeknight dinner that leaves almost no mess, nothing beats grilling out. However, it is really easy to fall into the steady routine of chicken breasts and more chicken breasts. To break up that monotony, try out this recipe for fish tacos. They’ll beat any of those deep fried restaurant versions out there.
- 1 pound firm white fish such as cod, halibut, or mahi mahi
- 3 tablespoons soy sauce
- 1 tablespoon honey
- Juice of 1 lime, fresh squeezed
- 1 teaspoon red chili flake
- 8 raw corn tortillas
- 30 minutes to 1 hour before cooking, combine the soy sauce, honey, lime juice, and red chili flake in a resealable plastic bag. Mix well, and then put your fish of choice into the bag. Seal the bag, removing as much air as possible, and put the bag in the refrigerator to marinate.
- Heat up your grill over very high heat, and then brush to make sure it is nice and clean. Grill the fish until it is just cooked through, about 3-4 minutes per side, depending upon thickness of the fish and temperature on your grill.
- When the fish is done, remove it from the grill and allow it to rest for at least 5 minutes. In the meantime, cook your tortillas over medium high heat in a nonstick skillet until they are puffed and slightly golden, about 1-2 minutes per tortilla.
- After the fish has rested, divide among the tortillas and dig in! I like mine with the coleslaw recipe I posted a few weeks ago.
Nutrition: For 4 ounces of fish (cod), 1 serving of coleslaw, and 2 tortillas
- Calories: 300
- Carbohydrates: 36g
- Protein: 27g
- Fat: 3g