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Mojito-Grilled Fish Tacos

Mojito-Grilled Fish Tacos

Jun 28, 2017 Posted by: Susan Friguliette

MARINADE:

  • 2 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp fresh mint leaves, chopped

TACOS:

1 Tbsp JAVA RUB Mojito

  • 1 pound firm white fish cut into finger shaped pieces (we suggest cod or halibut)
  • 8 corn tortillas (warmed on the grill before serving)

LIME SLAW

  • 1 ½ cups shredded cabbage
  • 1/3 cup mayonnaise
  • 2 Tbsp fresh lime juice
  • 2 Tbsp fresh mint leaves, chopped

Combine marinade ingredients in a Ziploc bag.  Add fish to the bag and refrigerate up to two hours (no less than 30 minutes). Remove fish from marinade.

Mix together all the Lime Slaw ingredients except the cabbage. Once the dressing is mixed add in the cabbage.

Prepare the fish by rubbing the JAVA RUB Mojito onto both sides. Place fish directly over high heat and grill until opaque and slightly browned, turning once, 3-4 minutes per side.

Assemble the tacos by warming the corn tortilla directly on the grill and fold over.

Place a piece of grilled fish and a scoop of Lime Slaw over the fish and ENJOY!

*This recipe was inspired by my years in California where the grilled fish taco is a staple for a quick, healthy and delicious meal. Since moving east, I have found the fish taco to be much maligned…once you try the fresh, truly Californian flavors you will be a believer.  Easy to make and good for you! Try these tacos with white sangria, a mojito or the traditional cerveza-Corona with lime!