The warm weather is finally here, and along with outdoor training and racing, that means it’s grilling time! Cooking your food on the grill is one of the best ways to keep fat content low while locking in that delicious, smoky flavour. Go beyond burgers and brighten up your dinner table with these fish tacos, topped with nectarine salsa. Opt for fish that still has its skin on, which makes for much easier grilling.
Grilled Tilapia Tacos with Nectarine Salsa
Serves: 2
Prep time: 15 mins
Cook time: 8 mins
Ingredients:
For the fish:
- 2 tilapia fillets, about 150g each (other white fish such as cod or haddock would work as well)
- juice of 1/2 lime
- sea salt and black pepper
- chili powder (optional)
For the salsa:
- 1 nectarine, pitted and diced (try to preserve the juices and add them to the mixture too)
- 4 finely diced cherry tomatoes
- 2 tbsp diced red onion
- 2 tsp finely shredded cilantro (or parsley)
- 2 tsp fresh shredded basil
- juice of 1/2 lime
- zest of 1/2 lime
For the rest:
- thinly shredded green and/or purple cabbage
- 2 whole grain tortillas
Instructions:
- Prepare the salsa first by chopping all ingredients as indicated above. Mix them all together in a bowl and set aside.
- Lightly oil grill and preheat to medium.
- Squeeze lime juice over the tilapia fillets and sprinkle with sea salt, black pepper, and a few pinches of chili powder (optional).
- Grill tilapia for about 4 minutes per side, or until completely opaque.
- Line one half of each tortilla with shredded cabbage. Follow with the grilled fish, and top with salsa.
- Serve immediately, with lime wedges on the side as a garnish if desired
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Angela Simpson is a certified Health Coach, blogger at Eat Spin Run Repeat, and regular nutrition contributor to the Run Waterloo blog.
