Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado
I think one of the most important things in any relationship is finding a person who could make you laugh. Or who you can laugh alongside. I’m a HUGE goofball (and pretty weird), so finding somebody that understands my sense of humor is essential.
Oh, I believe I forgot to inform you guys I am dating. Not serious relationship dating, just having a great time and looking for that little laughter in my own life. Good, right? Well obviously for whoever I time it’s good. I mean, the type of guy can resist newly cooked cookies and mexican meals for dinner?
There are reasons I can’t bypass cooking for all of my dates – food is a significant attachment. That is why I only bake the life-changing cookies when I like someone. Because after those cookies, there is absolutely no turning back.
Anyway I’ll hold you posted about most of that… as if you treatment. But let’s pretend you decide to do, because frankly I can’t just talk about tacos all day.
OH WAIT, yes I may…
MMMMMMM TACOS. Tacos are always good. ALWAYS!
And that’s exactly why I produced them for you!
Last but not least, you always need a little avocado, mango and cilantro to really bring it altogether. I served mine in toasted corn tortillas, but flour or low-carb would also work well; it’s up to you!
Consider this another man-bait recipe.
Enjoy!
Ingredients
2 teaspoons honey
1 tablespoon chili powder
sodium and freshly surface dark pepper, to season
For slaw
2 tablespoons new chopped cilantro
1/4 cup low fat sour cream
1 tablespoon new lime juice
sodium and pepper, to taste
1 ripe mango, diced
Instructions
Preheat barbeque grill to medium-high temperature. Place fish in huge ziploc bag and add essential olive oil, lime juice, honey, garlic clove, chili powder, cumin, and cayenne pepper. Time of year with salt and pepper. Close bag and massage seasonings into seafood. Allow marinade for 20 a few minutes.
Prepare slaw: Inside a medium dish combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
Remove fish from marinade and place onto scorching grill. Grill fish for 3-5 moments each aspect, it will differ with regards to the temperature of your grill. Typically the second aspect will take less time. Remove fish to hot plate.
Barbeque grill tortillas for 10-20 mere seconds each side. Separate fish similarly into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if preferred. Makes 8 tacos total; 2 tacos each.
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