This time last year when my diet changed pretty drastically (read more about that here), I knew it was going to mean big changes for Clark too. I wasn’t going to try to force him to eat all my new food, but I also knew that making 2 meals every night would get old pretty quickly. I have been blown away at the way he’s embraced “our” new diet and rarely chooses to eat something different than me, at least while we’re at home! He’s been amazing.
Knowing that tacos are one of Clark’s favourite meals, I wanted to create a taco recipe we would both love. I have basically adopted what I call an “aqua-vegan” diet. All vegan (no meat, eggs, dairy etc) + fish. Since Clark and I both love fish, we probably have fish 3 nights a week! After a couple months of a simple fish meal with veggies several times a week, I knew we needed some variation!
This recipe is super easy and really quick to make! I hate when food takes forever to prepare, especially when I’m starving when I get home work, so quick and easy works for us!
We use tilapia as our fish because the flavour is subtle, it doesn’t smell too fishy, and it’s pretty affordable to buy fresh! We buy ours fresh from the Superstore in a small package with 3-4 fillets in it for less than $8. I begin prepping the fish by rinsing it under cold water, patting it dry and rubbing the seasoning over it. I then set the fish aside while the grill is heating up and prep and chop up the rest of the ingredients for the coleslaw and salsa, and guacamole. The last thing to do is toss the fish on the BBQ, cook for 4-5 minutes on each side and viola! Okay, so that sounds like a lot of steps, but it’s really quite easy I promise. Each step only takes a couple minutes! It shouldn’t take much more than 20 minutes from start to finish!
We’ve tested this recipe out with a few friends now and it always gets great reviews! Hope you enjoy!
- 3-4 small skinless white fish fillets (we use tilapia)
- 1 tsp of cumin
- 1 tsp of paprika
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Pinch of cayenne pepper (optional: if you want a little kick!)
- 8 Corn tortillas (you could use wheat if gluten isn't a problem)
- 3 cups of shredded cabbage (You could use of pre shredded bag of cabbage & carrot coleslaw mix)
- 2 green onions
- 2 Tbsp Olive Oil
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Dijon Mustard
- Pinch of salt
- 4 small tomatoes
- 1/4 red onion
- 2 jalapeños
- Juice from 1/2 lime
- Salt & Pepper to taste
- 2 ripe avocados
- 1/4 red onion
- 2 jalapeños
- Juice from 1/2 lime
- Salt & Pepper to taste
- Rinse fish under cold water and pat dry.
- Mix together the cumin, paprika, sea salt and pepper and rub it all over the outside of the fish.
- Pre-heat the grill and set aside.
- Cook fish as on medium to high heat for 4-5 minutes per side as soon as your other prep (coleslaw, salsa, guacamole) is done.
- Throw the tortilla shells on about 3 minutes before fish is done to warm them up.
- Shred the cabbage (or empty your pre-shredded bag) and place in a medium sized bowl
- Slice 2 green onions and add to the cabbage mix.
- In a small ramekin, whisk together olive oil, apple cider vinegar, dijon and salt.
- Add dressing to cabbage and onion mix and stir.
- Dice tomatoes, onion and jalapeños and drain the excess liquid.
- Add lime juice and salt & pepper to taste.
- In a small bowl mash avocado.
- Dice onion and jalapeños into small pieces.
- Add lime juice and salt & pepper to taste.