Mojito fish tacos
By Chatelaine15
PREP TIME
35 min
TOTAL TIME
45 min
Serves
4

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.
Chatelaine Quickies: Roadside fish tacos
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Nutrition (per serving)
- Calories
- 407,
- Protein
- 25 g,
- Carbohydrates
- 48 g,
- Fat
- 14 g,
- Fibre
- 6 g,
- Sodium
- 703 mg.
- Excellent source of
- vitamin C