Today you are all in for a special treat! Not only am I sharing this deliciously light fish taco recipe but I sharing with you a $800 cash giveaway! Keep reading for more details!
Before I married my husband, who is a San Diego native, I had never even heard of something called a “fish taco”. He introduced me to one up in Salt Lake on a visit once while we were dating. It was battered and deep-fried. Not what I was expecting and I wasn’t that big of a fan.
But one summer I came to San Diego to visit him (while we were dating) and he took me to a fish taco shop called Wahoos Fish Tacos. Maybe you have heard of them? Well, their tacos are SO good! They grill their fish, use a corn tortilla, and serve it with a lite bed of cabbage on top. Add a side of cilantro rice and black beans and I am one happy girl!
Since then I have made fish tacos a staple on our monthly menus at our house! Now, make sure your not thinking something like a trout taco. That might not be very good. All the great ones have used either mahi mahi or tilapia as their fish of choice. Both of these fish don’t have a “fishy” flavor and take really nicely to any seasonings. Tilapia tends to be on the less expensive end of the fish market, which is always a plus for me!
Apple coleslaw might also sound a little different to you. Again, you can’t think about the traditional coleslaw with carrots, mayo and raisons. Ugh! I am not a fan! This recipe calls for crisp green apples, green cabbage, red onion, and a light vinaigrette to tie all the flavors together. Mmm! Much better!
And if the yummy taco with the fresh apple coleslaw wasn’t enough, I recently started adding this chipotle yogurt sauce to kick up the flavors a bit. You are going to love it!
Here is how you can make it at home:
Season your tilapia with ground cumin, ground red pepper, garlic powder and salt. Let sit covered in the fridge for a minimum of 20 minutes but can be marinated for up to 8 hours. (This is a great recipe to get ready in the morning and put together last minute for dinner)
To put together the coleslaw, in a medium bowl combine the apple, cabbage, cilantro and red onion. In a small bowl combine red wine vinegar, lime juice, garlic powder and salt. Mix sauce well, pour over apple and cabbage mixture and toss to combine.
Set this covered in the fridge for at least one hour. The longer it sits the more the cabbage and apple will soak up all the yummy flavors but don’t let it sit for more than 24 hours before serving. It might get a little dried out.
The sauce is super easy! Combine all ingredients in a blender. That’s it!
The final things to do are heat up your tortillas and grill your fish. I like to do both out on the grill. If you choose to do the same thing, make sure to watch the tortillas closely. Sometimes I like to melt a little cheese on each tortilla. They only need about one minute on each side over medium heat. You will also grill your fish over a medium flame and only grill for about 4-6 minutes on each side. Only flip once! You will know the fish is ready to flip when the sides start to turn white. Each filet is usually enough to fill two tacos.
Now layer up your taco and enjoy! This is such a fresh and light meal! You really don’t need anything else but it can’t hurt to cook up some rice and black beans to serve on the side.
Don’t forget to check out where I share all my ideas on my Link Parties page!
- 4 tilapia filets
- 8 corn tortillas
- 2 tsp. ground cumin
- 1 tsp. ground red pepper
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ green apple sliced into skinny sticks
- 2 cups shredded cabbage
- ¼ cup chopped cilantro
- ¼ cup sliced red onion
- 1 Tbs. red wine vinegar
- 2 Tbs. lime juice
- 1 tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp salt
- 1 avocado (remove pit and skin)
- ½ cup plain greek yogurt (you can substitute mayo)
- ¼ cup cream cheese
- ¼ tsp. garlic powder
- 1 Tbs. chipotle peppers in adobo sauce
- 2 Tbs. lime juice
- 3 Tbs. milk
- Start by seasoning your fish with the cumin, red pepper, garlic powder and salt. Let marinade in the fridge, covered, for at least 20 minutes but up to 8 hours.
- Make the coleslaw by combining in a medium bowl, apples, cabbage cilantro and red onion.
- In a small bowl whisk together red wine vinegar, lime juice, garlic powder and salt.
- Lightly toss vinaigrette with apple coleslaw. Let chill for 1-24 hours.
- To prepare the sauce, combine all ingredients in a blender. Easy!
- Grill your fish on medium heat on your bbq. Only about 4-6 minutes on each side.
- Heat tortillas on grill as well. About one minute on each side.
- Now you’re ready to layer up your taco and enjoy!
Now here it is, you won’t want to miss out on your chance to win $800! Think of all the fish tacos you could make! Well, maybe you would want to spend it somewhere else… A summer vacation perhaps!?! Here are all the details:
Note: This giveaway doesn’t start until 3pm PST today (03/20/2015) so make sure to come back later if you’re a little early!
Prize: $800 Cash (via Paypal)
Co-hosts: Jenn’s Blah Blah Blog • Mom and More • A Good Hue • The PinterTest Kitchen • Mommy on the Money • TonieGirl • Blog by Donna • Michigan Saving and More • everychicway • Memoirs of a Clueless Woman • Mae Amor • Ash and Crafts • Life’s Cheap Thrills • Wondermom Wannabe • La Vie en May • LivingWithBeth • Stacy’s Savings • Here We Go Again Ready • A Medic’s World • Alicia Tenise • Finger Click Saver • Giveaway Promote • Mimi & Chichi • Classy Yet Trendy • Tidbits of Experience • A Lily Love Affair • Made in a Day
Giveaway organized by: Oh My Gosh Beck!
Rules: Use the Rafflecopter form to enter daily. Giveaway ends 4/17 and is open worldwide. Winner will be notified via email.
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