Grilled Fish Tacos with Salsa Verde
We made these grilled fish tacos after a day in the pool soaking up the sunshine. Aren't the lazy days of summer just the best! Staring up at the blue sky with the radio on and not a care in the world. If you haven't allowed yourself a day to just take in this weather, you need to...no excuses. We served these up with a glass of savignon blanc and they just hit the spot. Our kiwi lime salsa verde drizzled over top adds a fantastic zingy kick.
Grilled Fish Tacos with Salsa Verde
Ingredients:
1 lb fresh cod
Seasoning Mix:
2 Tbs Avocado Oil
2 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/2 tsp paprika
1/8 tsp cayenne (optional)
1 fresh lime squeezed
(if you don't want to mix all this up, you can use packet taco mix, just add the avocado oil or canola oil and add the juice of 1 squeezed lime.)
6 flour tortillas
fresh limes
sliced purple cabbage
fresh avocado sliced
fresh radish sliced
sour cream
fresh cilantro
Wozz! Kiwi Lime Salsa Verde
For a little extra heat you can also use our Serrano Cilantro Lime Hot Sauce
Grilled Fish Tacos with Salsa Verde Method:
Mix together your seasoning ingredients and marinade fish in mix for approximately 20 minutes.
Brush your grill with oil well (so the fish doesn't stick). On medium to high grill heat (we did ours on the outdoor grill), grill each piece of fish for approximately 3 minutes on each side. (grill times will vary depending on thickness of fish fillets).
Grill your flour tortillas for a minute or so on each side just until you get a few grill marks.
Your fish should easily flake and fall apart. Add fish pieces to tortilla and top with shredded purple cabbage, sliced radish, sliced avocado, cilantro, sour cream and drizzle with Wozz! Kiwi Lime Salsa Verde.
You can also use our Serrano Cilantro Lime Hot Sauce in the recipe for extra heat!
Serve with fresh lime wedges.
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