Mojito fish tacos

15

PREP TIME

35 min

TOTAL TIME

45 min

Serves

4

Mojito fish tacos

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
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