Happy Taco Tuesday!🌮
Travis and I LOVE tacos! Luckily, living in SoCal means having a wide variety of Mexican restaurants at our fingertips!✨🔥 Suffice it to say, tacos are a staple in our house. While Trav prefers carne asada, my fave is Grilled Fish Tacos.
This recipe combines savory, spicy and sour flavors that definitely hit the spot after a long day🤤. They’re also gluten free and suitable for those following a low FODMAP regimen. 👏👏
I typically use wild mahi mahi for this dish but had wild cod on hand and decided to use it instead. I had never used this type of fish for tacos before, but I’m glad I did! Cod fish is an excellent source of vitamin B12, niacin, phosphorus, selenium, omega-3 fatty acids, choline and iodine. It’s also a low cholesterol protein option & contains less mercury than other fish like halibut and tuna too.
Here’s what you’ll need:
2 (6 ounce) pieces of fish of choice
1/2 red onion sliced thin marinated in white vinegar for 1 hour
2 tbsp cilantro, chopped
1 corn, grilled and removed from cob
1/3rd cup organic cherry tomatoes, sliced
2 tbsp cotija cheese or vegan feta
Spices: cumin, garlic powder, paprika, chili powder, salt and pepper
Juice of 2-3 limes
2 tbsp avocado oil
5 corn or flour tortillas
Side of salsa verde
Directions:
- Season fish to taste and use 1 tbsp oil to coat. Grill for 4-5 minutes per side. Remove from pan and set aside.
- Heat tortillas over open flame on stovetop or grill.
- Assemble tacos by adding pieces of fish, quick pickled red onion, cilantro, corn, tomato slices, cotija. Serve with lime wedge!
I hope you love them as much as we do!❤️❤️
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