Meatless Monday is here again and this week we decided to borrow a recipe from our friends over at Bassfisherwomen.com. This is a delicious, easy and healthy grilled taco recipe!
2 fish fillets (approx. 8 ounces each)
4 tablespoons extra virgin olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon red pepper
1 tablespoon paprika
¼ cup finely chopped cilantro
1 small can of black olives
3 garlic cloves
1 jalapeno pepper
2 Roma tomatoes
6 corn tortillas
Spring salad mix
In a medium sized sauté pan, add four tablespoons extra virgin olive oil and ½ cup chopped onion. Sauté over medium high heat for approximately two minutes. Add one diced quarter inch jalapeno pepper and the three cloves of diced garlic. Sauté for approximately two more minutes. Add the juice of two limes. Sauté for 30 more seconds and then remove from heat. Add two diced Roma tomatoes and ¼ cup of cilantro. Refrigerate the salsa mixture.
Mix the garlic powder, chili powder, cumin, red pepper and paprika. Then dust fillets with the seasoning mixture. Once the fish is thoroughly seasoned, place on grill for about 8 to 10 minutes depending on the thickness of the fillets. Slice grilled fish into long pieces and build your B’ASS grilled fish tacos using the corn tortillas, salsa, sliced avocado and spring salad mix.
Sources: Recipe courtesy of Bass Fisherwomen.com (http://www.bassfisherwomen.com/bad-ass-grilled-fish-tacos/#more-1578)