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Grilled Fish Tacos with Red Cabbage Slaw, Tomato, Avocado and Pineapple Salsa
4 (8-ounce) tilapia fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus vinaigrette, recipe follows
8 (6-inch) corn tortillas
Red Cabbage Slaw, recipe follows
Tomato, avocado and pineapple salsa, recipe follows
Spicy crema, recipe follows
Preheat grill.
Citrus vinaigrette:
1/2 cup orange juice
1/4 cup lime juice
1/2 cup fresh cilantro leaves
¼ cup fresh mint leaves
1 large peeled shallot
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil
Combine all ingredients in a blender and blend for 1 minute.
Red cabbage slaw:
1/4 cup rice vinegar
1 lime, juiced
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
Salt and pepper
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Tomato, avocado and pineapple salsa:
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
½ cup of fresh pineapple, diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Spicy crema:
1 cup of Sour Cream
1 lime, juiced
1 teaspoon of Cayenne
Kosher salt to taste
To assemble tacos:
Brush fillets with oil and season with kosher salt and and fresh ground pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the citrus vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each tortilla with some of the fish, top with the red cabbage slaw, tomato, avocado and pineapple salsa, and drizzle with spicy crema.
Serve with your favorite rice recipe and hit the beach!
Bango Margaritas
3 3.5 ounce cups defrosted “Bangos” Tastybaby Frozen Organic Baby Food (1 box)
(follow defrosting instructions on individual cups)
1/2 cup water
1/4 cup natural sugar
3 cups ice
4 ounces tequila (optional)*
2 ounces triple sec (optional) *
Juice of 2 limes
Lime wedges for garnish
Mint Salt (recipe follows)
*If making virgin drinks (no alcohol), add ¾ cup of citrus juice
Put Bangos, water, sugar, ice, and lime juice in a blender. Add tequila and triple sec if desired.lend until smooth. Taste and add sugar or lime juice, depending on your personal preference. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!
Tasty Tip for the kids: Replace tequila and triple Sec with ½ cup of fresh-squeezed orange juice and ¼ cup of pineapple juice
Mint Salt:
1 cup fresh mint leaves
1 cup gray salt or coarse sea salt
Clean and dry mint and chop roughly. With a mortar and pestle, crush equal parts fresh mint and salt.
Yield: about 1 cup
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