Fish Heads, Fish Heads, Rolly Polly Fish Heads…

Ok, maybe not actual fish heads, but fish it is!  Today is Ash Wednesday which means we fast and abstain.  Since no meat is to be on the menu and eating grease laden fried fish would be a bad idea on an empty stomach, grilled fish tacos with a nice fresh fruit salsa seemed like the way to go.  For you non fish eaters (like my kids because they are allergic), this would work well with chicken or pork too.  

Let’s begin with the fruit salsa. 

You will want to make this early in the morning or even the night before.   You want it to sit in the fridge for at least a few hours to let the flavors marry and the juices to come out of the fruit.   This could not be easier to make.   Since it’s still snowpocalypse weather here in MI, fresh tropical fruits are not that easy to come by.  What’s a fruit lover to do?  Buy fruit cups!   Yes, buy some fruit cups and then throw in a fresh piece of fruit (today I chose mango, most of the time I like to use fresh peaches) and no one will even blink.  Plus with three kids, it’s a massive time saver!  So here we go. 

Tropical Fruit Salsa

8, 4 oz Dole Tropical Fruit (In 100% Juice) Cups, drained

1 mango, diced

1 small red onion, finely chopped

1 bunch of cilantro, minced

Juice of 1 lemon

Juice of 1 lime

3 TBSPN White Grapefruit Balsamic ( to find it)

1/2 TSPN Cumin

Sea Salt and Hot Shot (red and black pepper mix by McCormick) to taste

Toss all ingredients in a large bowl, cover with plastic wrap, and chill in the fridge (at least 6 hours) until ready to serve.   See, how simple was that!  

The fish prep is just as simple.

Get a firm fish to work with.   For fish tacos I like mahi mahi, tilapia, escolar, tuna, etc.   For today, we will go with 4 pieces of tilapia.  If you want to use chicken or pork, you can do that too.  This wet/dry rub will work for everything.  

Grilled Tilapia For Fish Tacos

4 Pieces of tilapia (or any other firm fish, probably about 1 pound or 1 and a half pounds) cut into large chunks

2 TBSPN Chili Powder

1 TBSPN Cumin

3 cloved garlic, minced

1 TBSPN Granulated Garlic

1 TBSPN Onion Powder

1 TBSPN White Grapefruit Balsamic

1 TBSPN Lemon Juice

1-2 TBSPN Olive Oil

Sea Salt and Hot Shot to taste

Put all ingredients into a bowl, toss, and let sit for 30 minutes.  You can cook the fish in a saute pan or throw it on a grill pan.   I happen to have a grill pan, so that’s what I used.   You will not need to add extra oil to the pan because it’s in the marinade, but if you are worried about the stick factor, spray the pan with a little nonstick cooking spray first.   Cook time will depend on the fish you use.  

I happen to prefer a soft shell for fish tacos, but you can use a hard shell too.  It’s up to you.  Just buy your favorite tortillas (or hard shells) and warm right before serving.  I serve my fish tacos with shredded red cabbage, shredded lettuce, and the fruit salsa.   Fish and cheese = GAG so this is a no cheese taco.   Super healthy, super easy, and most importantly SUPER YUM! 


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