Fish Tacos

Most restaurants offer a version of fish tacos that appeal to many. I decided to make my own version with a cabbage and corn slaw on the side. This recipe is quick and easy and will quickly become a family favorite!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!

Servings: 6 | Prep Time: 15 mins | Cook Time: 6 mins | Ready in: 21 mins

Ingredients

• Fish:
• 2 lbs tilapia fillets
• 2 tbsp Jamaican Jerk seasoning
• 1 tsp cayenne peppler
• Juice of 1/2 a lime
• Slaw:
• 3/4 cup purple cabbage; medium diced
• 1 cup frozen fire roasted corn
• 1/2 cup cilantro; chopped
• zest and juice of one lime
• Fixings:
• 1 package tortilla shells
• 1 avocado; sliced
• plain greek yogurt

Instructions

Start by combining the cabbage, corn, red onion, bell pepper, cilantro and the zest and juice of 1 lime in a medium bowl and set aside.

Season the tilapia fillets by juicing half a lime over the fish and then sprinkling the Jamaican jerk and cayenne over the fish on both sides.

Heat your grill to a medium high heat and rub the grates with a small amount of oil to prevent the fish from sticking. Place the fish over indirect heat and allow to cook about 3 minutes on each side.

To serve place a spoonful or two of the slaw onto the tortilla shells followed by the grilled tilapia. Then top with sliced avocado and Greek yogurt and enjoy!