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Grilled Fish Tacos With Homemade Pickled Vegetables

Posted on Jul 17, 2015 by in Pickles | 0 comments

Grilled Fish Tacos With Homemade Pickled Vegetables

Servings: 2-4

1 1/2 cups green cabbage, finely sliced
1 seeded and diced red bell pepper
5 diced radishes
1 seeded and minced jalapeño pepper
1/2 cup white vinegar
1/8 teaspoon fine sea salt, divided
3/4 pound boneless, skinless firm white sustainable fish, left in one piece
1/2 teaspoon chili powder
4 100% whole grain and/or gluten-free tortillas

– Mix cabbage, bell pepper, radishes, jalapeño, vinegar and a pinch of the salt in a large bowl.
– Toss well to combine. Cover and refrigerate for at least 1 hour and up to 1 day.
– Drain before serving.
– Prepare a grill for medium-high-heat cooking.
– Sprinkle fish with chili powder and remaining salt.
– Place in a grilling basket or on a double layer of aluminum foil.
– Grill, until fish is just cooked through, 8 to 10 minutes, turning the basket once (or flipping fish with a spatula if using foil).
– Transfer fish to a plate.
– Using a fork, break cooked fish into chunks.
– Place tortillas on the grill and heat about 30 seconds per side or until warm and lightly browned.
– Fill tortillas with fish and pickled vegetables.


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