Grilled fish tacos are such a wonderful light dish for summer.
Not only are they easy but there is no heating up the house by turning on the stove or oven! Come on, THAT ALONE is a reason for making them. 🙂
This is such an easy recipe. If you go back just a couple posts, you’ll see my recipes for “Grilled Halibut” and one for “Avocado Crema”. BOTH are used for this dish.
I made the avocado crema and put it in the refrigerator to keep it cool and let the flavors get “aquainted” with one another. (A litttle summer food romance) Then I mixed up the marinade for the halibut, placed the fish in it and put that in the refrigerator too.
Next up was to make a little “Grilled Corn Salsa”
This is all you need:
Salt & Pepper
Grill the corn and cut if off the ear. Chop a little cilantro, slice and quarter (depending on the size) the radish and crumble some cheese.
Now toss it all in a bowl, sprinkle in a few shakes of paprika, a pinch of salt and pepper and a squeeze of lime.
Give it a stir to blend it all together. – Taste and adjust as needed.
After the salsa was made and the fish had been grilled, I warmed some corn tortillas on the already hot grill and then headed inside to line up some tacos. You can wrap a stack of tortillas in some foil and toss the on the grill and not over direct heat while you’re cooking the fish too – works like a charm.
To go along with my tacos, I used a little cabbage salad mix that I picked up at the store but I didn’t use the dressing that came with it. If you like your cabbage or salad dressed, use the avocado crema.
I put a little of the cabbage salad on the tortilla, added a nice slice of the grilled halibut, a little corn salsa and a nice squeeze of avocado crema. (Sometimes when I do this, I add a slice or two of Jalapeno too) Then I squeezed a little lime over the top of the taco, poured myself a glass of chilled rosé and sat down outside to eat my dinner and enjoy the summer evening.
It’s summer and what better way to enjoy it? Ahhh simple pleasures.