jalapeño lime fish tacos

Fish taco alert! Another fish taco, another vessel for eating. I must try them all. This time we went with two options: green chard and live organic raw wraps. I found the wraps in the organic dairy section of our local Loblaws, they contain spinach, zucchini, golden flax, kale, parsley, basil, coconut nectar, olive oil, lemon, chorella and salt. My husband was amazed to be eating an actual wrap and liked the taste, I was not as enthusiastic with the very greenness of them. We topped the fish tacos with purple cabbage slaw, salsa morita and homemade guacamole.

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jalapeño lime fish tacos

2 fillets whitefish, cleaned and pin-boned
2 limes, squeezed and zested
1 clove garlic, finely chopped
1/2 jalapeño, sliced thin
2 tbsp red onion, finely chopped
olive oil, drizzle
cilantro, handful rough chopped
kosher salt & pepper, pinch

Marinade fillets in a shallow dish with all of the ingredients for 15 minutes. Grill on BBQ for about 5-8 minutes until flaky and cooked through.

Serve with slaw, guacamole and salsa on the taco vessel of your choice.

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purple cabbage slaw

1/4 head of cabbage, shredded
3 green onions, sliced thin
1/2 jalapeno, sliced thin
cilantro, rough chopped
1/4 red onion, thinly sliced
2 limes, juiced
3 tbsp extra virgin olive oil
1/2 tsp kosher salt

Combine all ingredients and let flavours marinate together for at least 10 minutes. Add more lime or olive oil to taste.

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