Oh man. It’s been too long (according to my fiance) since we made tacos. Seriously though, I was on a taco bender for a while now…like 2-3 days a week people. Tacos are such an easy dinner for me to whip up when I’m feeling like having a salad for dinner. I can just throw together a salad for myself with whatever protein I want and then pop it in a taco for my fiance. My fiance has come up with all sorts of concoctions for tacos (which…often takes away the ease of whipping it up…his latest idea? bacon wrapped scalloped tacos…alright, bud. take a seat. ;-)) but it definitely adds to the “creativity” in our dinner menu!
Our latest taco-venture took a true turn for the summer when we decided to grill up some fish. The day prior I had made my Honey Lime and Ginger Jicama Salad prior and thought it would make an awesome topping for some tacos.
I’m all about a quick easy that I can throw together quickly and this night was no different. I ran home (literally), piled everything we needed for dinner on tray, headed to the patio and powered up the grill. The best part is that we could hang outside and enjoy the summer weather while the fish cooked. As soon as it was cooked we topped it with some spinach, jicama slaw, and a little creamy jalapeno topping, boom! Dinner is served. Talk about a relaxing night!
Grilled Fish Tacos with Jicama Slaw
1-lb of Mahi Mahi fillets
1 tablespoon Cayenne Pepper
1 teaspoon Garlic
1 teaspoon Smoked Paprika
1 teaspoon Sea salt (Lately, I’ve been loving Pink Himalayan Sea salt!
1/4 c sour cream
Half fresh lime (the other half ;-))
1. Mix together all seasonings and dry rub on fish. Lightly brush on olive oil.
2. Place on grill on medium. Cook for 6 minutes. Flip. Cook for another 6 minutes.
3. While fish is cooking, mix up the Creamy Jalapeno topping. I swear its not too spicy, but if you’re a cautious eater feel free to change up the amount of jalapeno (and avoid a bunch of seeds!).
4. If you want to get fancy, place the shells on the grill just for a 20-30 seconds to heat up a little. Then, spread a little creamy taco on the shells and top with spinach.
5. Once the fish is cooked, place on spinach. Top with jicama slaw and eat. it. up!
Oh, ps. if you want to make the jicama slaw on the day of try to to make it at least 20 minutes ahead of time so it can chill in the fridge and mix and mingle before topping those tacos. Check out the recipe for Honey Lime and Ginger Jicama Salad here!
Hope you enjoy this summer dinner! Why not enjoy the weather, while cooking a delicious dinner. Talk about some serious balance, my friends!