Let’s continue where I left off yesterday. Remember the strawberry salsa? Well, it was made to accompany these tilapia tacos. My niece has some wonderful little markets around town here in Quogue. One of which is Cor-J’s. The fresh seafood sold there is bar none some of the finest in the area.
The fish was so fresh it was almost like we pulled it out of the water ourselves. Now don’t get any ideas here. Who has time to go fishing? We let Cor-J’s do the bait and hook and for us.
I served these babies up with a dollop of homemade slaw, some guacamole and the salsa. I also added some shredded purple cabbage for some color zing….I mean….could you just?
- 4 fresh tilapia filets
- Olive oil
- Garlic powder
- Coleslaw - homemade or store bought - I made mine with 1 bag of fresh slaw and creamy coleslaw dressing
- Shredded purple cabbage
- Strawberry Avocado Salsa - see previous post for recipe
- Soft corn taco shells
- Preheat oven to 300F and place taco shells in covered with foil on a baking tray.
- Wash and dry fish filets
- Coat with olive oil, sprinkle with salt,pepper,garlic powder and paprika
- Heat grill to high heat and generously coat with grape seed oil to prevent fish from sticking
- Place fish filets onto hot grill and cook until done, about 5 minutes per side. Test for doneness - the fish will flake and be nice and white on the inside
- Serve on top of warmed taco shells and top with garnishes.
The girls whipped up some raspberry lemonade margaritas for sips and a side of blue corn chips for our guacamole.”I have to admit. This meal was swimmingly delish.