Grilled Fish Tacos (from: Joylicious at The Daily Meal)
It must be getting warmer for I am thinking of summertime grilling. However, I made this grilled fish taco dish in under one hour using my little George Foreman grill in a New York apartment. I used basa fillets though any white fish fillets will do. Joylicious recommends tilapia. The fish is accompanied with a jicama slaw. In Thailand the jicama is called man kaew, literally a “glass potato.” It is a turnip shaped vegetable, crunchy, with a lightly sweet flavor that’s refreshing. However, I couldn’t find jicama so I used a green apple instead. The second accompaniment is a yogurt remoulade. Now a rémoulade is a condiment usually made with aioli or mayonnaise, and often accompanies fish. This version is made with plain Greek style yogurt which is thicker, like a sour cream, and has less calories, I am sure.
For the green apple-corn slaw:
- 1 fresh lime, squeezed
- 1 tablespoon toasted sesame seeds
- 2 teaspoons honey
- 1 1/2 cups Granny Smith apple, peeled, cored, and diced small (jicama in the original recipe)
- 3/4 cup red, orange,and green bell pepper, diced small
- ¼ cup red onion, diced small
- ¼ cup frozen corn, defrosted
- ¼ cup green onion, diced small
- Salt and pepper, to taste
For the yogurt rémoulade sauce:
- 1 1/2 cups fat-free Greek style yogurt (I used Fage)
- 1 teaspoon Cajun seasoning
- 1 teaspoon grain mustard
- 1 teaspoon Sriracha chili sauce
- ½ lime squeezed
- Salt, to taste
For the fish:
- 1 1/2 pounds basa fillets (or any white fish. It was tilapia in the original)
- 2 tablespoons of Cajun seasoning
- 2 tablespoons olive oil
- 10 pack corn tortillas (I used yellow corn)
- 1 cup green cabbage mix, thinly sliced, for garnish (purple and green cabbage mix in the original)
- 1 avocado, for garnish (recommended!)
- 1/2 cup cilantro leaves, for garnish
- 1 lime, sliced into wedges, for garnish
Heat the grill, making sure it’s hot about 300-400 degrees.
Make the green apple-corn slaw. While you’re waiting for grill to heat up, start prepping the slaw. In a large bowl whisk together lime juice, sesame seeds and honey together. Then toss mixture with green apple, bell peppers, onion, corn, and green onion. Use salt and pepper to adjust your desired taste (adding only ½ teaspoon at a time) – adding more honey and lime if needed to balance out the sweetness and tartness.
Make the remoulade sauce. In a medium bowl mix the yogurt, seasoning, mustard, Sriracha saucee, and lime juice together. Salt to desired taste.
Grill the fish fillets. Drizzle fish fillets with oil and evenly sprinkle each side with Cajun seasoning, adding more if needed. I grilled the fillets in the George Foreman, which doesn’t need any oil. It only took 4 minutes to grill. You can check for doneness when the fillet is white all the way through and the juices from the fish run clear. Set aside when done.
Serve. I heated up each corn tortilla in a skillet according to the package directions. Do keep tortillas warm by wrapping them in a towel until ready to serve. To serve, start with a warm tortilla, layering it with the cabbage mix, then pile a generous heaping of fillet topped with the green-apple corn slaw, avocado, and a generous dollop of rémoulade sauce. Finish with cilantro and a squeeze of lime.