Mojito Fish Tacos
20
- Prep Time35 min
- Total Time45 min
- Makes4 servings
(Photo: Roberto Caruso)
From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.
Ingredients
400 g cod fillets
1 tsp lime zest
1/4 cup lime juice
2 tbsp chopped mint
2 tbsp canola oil
1/4 tsp salt
Cabbage Slaw
1/4 cup lime juice
2 tbsp honey
1/4 tsp salt
1/2 small onion, thinly sliced
3 cups thinly sliced green cabbage
1 jalapeño, seeded and minced
Taco assembly
8 small flour tortilla
1 avocado, thinly sliced
1/3 cup chopped mint, (optional)
1 tsp lime zest, (optional)
Instructions
PAT cod fillets dry with paper towels. Whisk 1 tsp lime zest with ¼ cup lime juice, 2 tbsp chopped mint, oil and ¼ tsp salt in an 8×8-in. baking dish. Add cod. Let fish marinate in lime juice mixture at room temperature, flipping halfway through, for 15 min.
WHISK ¼ cup lime juice with honey and ¼ tsp salt in a large bowl. Stir in onion. Let stand for 5 min. Add cabbage and jalapeno. Stir to coat.
PREHEAT barbecue to medium-high. Oil grill. Remove cod from marinade and lay on grill. Barbecue, lid closed, until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, 6 to 8 min. Transfer fish to a plate and flake into bite-size pieces.
ASSEMBLE fish tacos by filling tortillas with cabbage slaw, avocado and fish. Sprinkle fish tacos with ¼ cup chopped mint and 1 tsp lime zest. Prep tip: A thicker cut of fish may require longer grilling time.
Get more of our best taco recipes.
Chatelaine Quickies: Roadside fish tacos
Nutrition (per serving)
Calories 407, Protein 25g, Carbohydrates 48g, Fat 14g, Fibre 6g, Sodium 703mg.
Excellent source of vitamin C.
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