Grilled Fish Tacos with Cilantro Salsa

Lots of fresh ingredients….healthy and delicious.

Ingredients for the Marinade & Fish:

1/3 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lime zest
1 1/2 teaspoons of honey
3 minced garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon Old Bay seasoning
1/2 teaspoon ground white pepper
1 teaspoon hot pepper sauce
1 pound tilapia fillets cut into chunks

For the Cilantro Salsa:

2 bunches fresh cilantro
3 vine-ripe tomatoes diced
1 red onion (diced)
2 jalapeno peppers (seeded and chopped)
2 tomatillos (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 yellow bell pepper (diced)
2 tablespoons fresh lime juice
1 teaspoon hot chili sauce (such as Sriracha)
Kosher salt to taste
Ground black pepper to taste

Topping & Serving:

3 vine-ripe tomatoes (seeded and diced)
1 bunch fresh cilantro (chopped)
Cilantro salsa
Romaine lettuce leaves (chopped)
1 – 10 ounce package of flour tortillas
2 fresh limes cut into wedges

To make the marinade, whisk together the olive oil, vinegar, lime zest, lime juice, honey, garlic, cumin, chili powder, Old Bay Seasoning, pepper and pepper sauce until blended.  Place the fish in a shallow dish or zip lock bag and pour the marinade over the fish.  Cover and refrigerate for 6 to 8 hours.

To make the cilantro salsa, mix all ingredients together in a bowl.  Cover and refrigerate at least 30 minutes before serving to blend flavors.  If you want to make the night before, add all ingredients except for cilantro.

Preheat grill on high and lightly oil grate.  Remove fish from marine.  Drain off excess liquid and discard.  Grill fish pieces about 8 minutes (4 per side,) or until easily flaked with a fork, turning only once.  Assemble tacos by placing fish pieces in the center of tortillas with desired amount of tomatoes, cilantro and romaine lettuce.  Top with cilantro salsa.

To serve, roll tortillas around fillings and garnish with lime wedges.

Serves 6

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