We probably eat a ridiculous amount of fish tacos. Ever since we moved to San Diego, land of the fish taco, we eat them several times a month. It’s generally a pretty quick dinner and always pretty healthy. And my 5 year old loves fish tacos. It kind of weirds me out a bit because he runs on the picky side, but the kid loves to scarf down a fish taco or two. He might be destined to be a surfer. He did start boogie boarding at the age of 3, but I digress.
I’m always trying out variations on fish tacos since we eat them so frequently. This time there was a killer sale on avocados and heirloom tomatoes so I decided to do a simple fish taco topped with an avocado salsa. The result was pretty delicious. I realize it is still the dead of winter in most places in the US (my main hub of readership), and with the ground hog seeing his shadow there’s still 6 more weeks. Give yourself a mental vacation and enjoy some fish tacos and pretend you are on the beaches of San Diego. You deserve it, right?
Grilled Fish Tacos with Heirloom Tomato and Avocado Salsa
Fish
- 2 tablespoons olive oil
- 1 pound white fish fillets red snapper, tilapia, etc.
- 2 limes juiced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
Tomato and Avocado Salsa
- 1 large heirloom tomatoes diced
- 1 large avocado pitted, and diced
- 1/4 cup chopped cilantro leaves
- 1/4 white onion diced
- 1/2 jalapeno minced
- 1 lime juiced
- 1/4 teaspoon salt
- 8 corn tortillas for serving
- Heat olive oil in a large skillet over medium-high heat OR heat an outdoor grill to medium-high heat and lay down a piece of lightly greased aluminum foil.
- Season fish fillets with the juice of 2 limes and dust both sides with chili powder and ground cumin.
- Cook fish for 3 to 5 minutes per side. Actual cooking time will depend on thickness of individual fillets. Fish is done with it is easily flaked with a fork.
- Meanwhile, in a small mixing bowl, combine tomato, avocado, cilantro, onion, jalapeno, juice of 1 lime, and salt.
- Warm tortillas in a frying pan or heavy skillet. Serve tacos with a little fish and top with a heaping pile of salsa on the tortillas.