Fire up your grill!! not the outside grill, the inside grill! what?! you don't have an inside grill??? No worries neither do I; I used my panini grill! These delicious gluten free fish tacos are so delicious! not to mention quick and easy! and the best part of cooking fish on the panini grill is that it didn't fall apart like it sometimes does on the grill.
I forgot to take a pic with my camera but I did take this photo with my phone. Isn't that pretty? I also forgot to time it but it was definitely less then 10 minutes. This is by far the quickest and tastiest fish taco I've made.
I topped the tacos with cabbage and a homemade avocado dressing that was so good I considered bottling and marketing that bad boy!! I left one taco naked so you can see how it looks. This was finger licking good! yep I really was licking my fingers! 😋😋
Grilled Cod Fish Tacos
Ingredients:
- 12 oz piece of fresh Cod
- 1/2 lime, juice
- 1/2 navel orange, juice
- 2 garlic cloves
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp paprika powder
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp thyme, dried
- 1/2 tsp achiote oil
Preparation:
In a bowl squeeze a half lime and half orange on the fish. Let it sit while you prep the seasonings.
In a mortar and pestle, pound garlic, add the rest of the ingredients including the achiote oil (and yes you can substitute with regular oil)
remove fish from the citric juice and pat dry. rub the paste onto fish and let sit for about 15 min. Fire up your panini grill and cook for about 5 min on each side. I forgot to time it but I'm pretty sure it was about 10 min. Fish cooks quickly and you'll be able to see when its done.
Top the tacos with a little pickled cabbage (cortido) and avocado dressing for a real experience!
Yields: Servings: 6 Tacos, Serving size: 2 tacos, Smart points: 5, Calories: 249.9, Total fat: 3.3g, Saturated fat: .4g, Cholesterol: 62.4mg, Sodium: 694.2mg, Carbs: 25.2g, Fiber: 3.5g, Sugar: 1.9g, Protein: 28.5g
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