It's hard to find great fish tacos in the Midwest, so we took it upon ourselves to make our own! We began by marinating the fish in a lime, cilantro, jalapeno concoction. It sat for about an hour while I prepped the rest of the meal, but next time I would leave it for longer. We used Tilapia, but these would turn out great with any flaky white fish.
While the fish sat in the marinade, we prepared the accouterments: cabbage slaw and guacamole. I like my cabbage slaw to be tangy and not overly creamy. We used shredded red cabbage, red onion, cilantro, lime, jalapeno, and a dab of sour cream. We didn't follow any recipe exactly, but it was something similar to this.
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| Cabbage slaw |
1 avocado
1 diced tomato
1/4 cup or so chopped red onion
chopped cilantro
juice from 1/2 lime
chopped jalapeno
2 cloves chopped garlic
salt
We grilled up some shrimp as an appetizer. They were easy to prepare and tasted delicious. It was as easy as brushing a bit of melted butter onto the shrimp, sprinkling with a bit of Lawry's Seasoned Salt and plopping them onto the grill.
Here we have a grill shot with both our shrimp and fish:
Next time I would grill the fish without so much marinade on there. Preferably, putting the fish directly on the grill, but we were worried that it would flake apart. The shrimp turn pink when they are cooked enough, and you can start to see some grill marks. The whole process was quick and easy and everything turned out really flavorful. We ate the tacos in mini tortillas with a bit of slaw and guac on top. This is definitely a meal to be made again and again!
