Grilled Fish Tacos
Healthy Grilled Fish Tacos with a bright Jicama Slaw and a Fat-Free Yogurt based Remoulade sauce. Easy to prep and absolutely delicious!
Serves: 4-6
Ingredients for Grilled Fish Tacos: (serves 4-6)
* 2 pounds tilapia fillets (about 8 pieces)
* 2 tablespoon of Cajun seasoning ( I used Tony Chachere)
* 2 tablespoons olive oil
* 48 pack corn tortillas, (I used white corn)
Jicama Slaw and Garnish
* 1 ½ cups jicama, peeled and small diced
* ¼ cup red bell pepper, small diced
* ¼ cup orange bell pepper, small diced
* ¼ cup green bell pepper, small diced
* ¼ cup purple onion, small diced
* ¼ cup frozen corn, defrosted
* ¼ cup green onion, small diced
* 1 fresh lime, squeezed
* 1 tablespoon toasted sesame seeds
* 2 teaspoons honey
* Salt pepper to taste
* 4 cups purple and green cabbage mix, thinly sliced
* 4 limes, sliced into wedges
* 1 cup cilantro leaves
* 2 avocados (optional)
Yogurt Remoulade Sauce
* 2 cups fat-free Greek Yogurt (I used Fage 1 teaspoon Cajun Seasoning
* 1 teaspoon Creole mustard, or grain mustard
* 1 teaspoon Tabasco
* ½ lime squeezed
* Salt to taste
Prep the grill, make sure it’s hot ~ 300-400F.
While you’re waiting for the grill to fire up, start prepping your jicama slaw. In a large bowl whisk together lime juice, sesame seeds and honey together. Then toss mixture with jicama, bell peppers, onion, corn, and green onion. Use salt and pepper to adjust your desired taste (adding only ½ teaspoon at a time) – adding more honey and lime if needed to balance out the sweetness and tartness.
Next prep your yogurt sauce. In a medium bowl mix the yogurt, seasoning, mustard, Tabasco and lime juice together. Salt to desired taste.
Spray the grill with a light coat of non-stick spray or use a paper towel to wipe a light coat of olive oil or vegetable oil on the grill. Drizzle fish fillets with oil and evenly sprinkle each side with Cajun seasoning, adding more if needed. Place the tilapia on the oiled portion of the grill and it is best to keep the fish out of direct contact with the fire. Cook for about 5-10 minutes. You can check for doneness when the tilapia meat is white all the way through and the juices from the fish run clear. Set aside when done. Next fire up the corn tortillas, about a minute on each side depending on the heat of your fire. Keep tortillas warm by wrapping them in a towel until ready to serve.
When ready to serve, I recommend starting with a couple corn tortillas, layering it with the cabbage mix, then pile a generous heaping of tilapia filet topped with jicama slaw, avocado and dollop of Remoulade sauce. Finish with cilantro and a squeeze of lime and it’s bon appetite y’all!
Fine Cooking 2011
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