Since it was a perfect 63 degrees outside today (in the middle of winter) I decided what better than to get outside, fake like it’s summer and grill up some fish tacos? Because isn’t that what we all do when the temperature start to rise? We come out of hibernation and do all those summery things.
I’ve actually never really been one to order fish tacos at restaurants but I’m trying to expand my seafood horizons. Widen my not so wide palate a little more. I usually just stick with salmon and some crab on occasion, but I’m trying to get into the whole seafood thing. But only a little more, why force yourself to like something, right? It’s just a textural thing for me. I wasn’t raised eating much seafood so it’s almost new to me. I think if it’s flavored right though I can really learn to love some of it. I don’t want to eat something that tastes like it swam right out of the ocean onto my plate. Not my thing.
These tacos are so good though that even you seafood haters might actually find yourselves loving them. The marinade, the cabbage slaw and a fair amount of fresh avocado slices just give these all the right flavors, plus they really just drowned out any fishiness. But if you insist on no fish, you just can’t bring yourself to do it, these would also be good with chicken.
Hand me an ice cold glass of fresh limeade to help finish these off and it practically is summer for me today! Now if only I were lying on a cushioned lounge chair on a tropical beach somewhere. Meh, who needs that when you’ve got these?
Prep Time: 20 minutes
Cook Time: 8 minutes
Yield: About 6 tacos
Ingredients
Directions