Ingredients
Scale
- 1 lb fish fillets
- 1/3 cup pesto (I recommend cilantro almond or chive asparagus pesto for this)
- Fresh onion and/or lemon or lime slices
For the Pico de Gallo:
- 1/3 cup fresh tomato, chopped
- 1/3 cup fresh onion, chopped
- 1 clove garlic, peeled and chopped
- 1 perfectly ripe avocado, peeled, pitted, and chopped
- 1/2 – 1 teaspoon finely chopped jalapeno (more or less to taste)
- juice of 1/2 lime
- Cilantro
- Salt
For the tacos:
- Corn tortillas
- Fresh greens
- Goat cheese crumbles or crumbled queso blanco
- Wedges of fresh lime (if desired)
Instructions
- Toss the fish in the pesto and let sit, covered, in the fridge for 15 minutes to an hour to marinate.
- Heat up the grill. Set slices of lemon, lime or onion on the grill to create a “bed” for grilling the fish over the hot coals. Leave a few “holes” in the bed to allow the heat to come through.
- Sprinkle the fish with salt & pepper and then set them on the hot bed you’ve prepared for them. Cover the grill and let them cook for 5 – 10 minutes or just until the fish flakes easily when you push a fork into it. No need to flip thinner fish fillets … for halibut or thicker fillets, you will want to flip them and cook for another 5 – 10 minutes.
- While the fish is cooking, prepare the avocado pico de gallo by gently tossing together all the Pico de Gallo ingredients in a small bowl. Add salt to taste (and more jalapeno as desired).
- Heat the corn tortillas by warming a frying pan on the stove over medium heat, add just a tiny bit of canola oil or rub just a pat of butter to coat the pan, then heat the tortilla until hot, then flip to heat the other side. Repeat with as many tortillas as you need and keep them warm in a tortilla warmer or on a warm plate covered with a towel. (No need to add oil between tortillas until the tortillas start sticking to the pan.)
- Assemble the tacos by putting a couple pieces of grilled fish on a tortilla, top with greens, then add pico de gallo and crumbled cheese. Serve with a wedge of lime on the side for squeezing over the tacos. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 2 - 3 tacos