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Mojito Fish Tacos

20

  • Prep Time35 min
  • Total Time45 min
  • Makes4 servings
A wood cutting board topped with mojito fish tacos topped with fresh mint and crema and lime slices next to a small bowl of dried chiles and a bottle of hot sauce

(Photo: Roberto Caruso)

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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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