How are you doing? I hope your Wednesday has been fab so far. Today I’ve got a great giveaway to share with you, but first, let’s talk about this week’s featured recipe!
I’ve been wanting to share this one with you guys for weeks, but then heading out to Vancouver happened and there’s just been a lot of life happening ever since. Also, stating the obvious: there are only 3 days left in August. YIKES! But now that I’m back home and into my usual routine, I’ve also been back in the kitchen and creating deeeelicious dinners for you – like this one I’m about to share.
I know tilapia isn’t the most flavourful of fish for all my seafood-loving friends out there, but whenever someone tells me that they’re new-ish to enjoying the delights of the sea, I always recommend tilapia as a mild first place to start. These Grilled Tilapia Tacos with Nectarine Salsa are full of flavour and colour, with a hint of sweetness thanks to the juicy, perfectly-ripe nectarines. I’ve made this recipe twice now – the first time with mango (as you see in the dish above) and the second with nectarines. Really, whatever summery stone fruit is your favourite will work just perfectly here.
If you don’t have tilapia, don’t worry – you can use any other mild fish like cod, haddock, or sole, and achieve a very similar delicious result. The fillets only need a couple of minutes on the barbeque, so I’d recommend making the salsa before heating the grill.
These Grilled Tilapia Tacos with Nectarine Salsa are a sweet twist on traditional tacos, and a delicious healthy dinner. Feel free to swap in other ripe stone fruits such as peaches or apricots.
For the fish:
- 2 tilapia fillets, about 150g each (other white fish such as cod or haddock)
- juice of 1/2 lime
- sea salt and black pepper
- chili powder (optional)
For the salsa:
- 1 nectarine, pitted and diced (try to preserve the juices and add them to the mixture too)
- 4 finely diced cherry tomatoes
- 2 tbsp diced red onion
- 2 tsp finely shredded cilantro (or parsley)
- 2 tsp fresh shredded basil
- juice of 1/2 lime
- zest of 1/2 lime
For the rest:
- thinly shredded green and/or purple cabbage
- 2 tortillas (I prefer whole grain gluten-free ones – look for as few ingredients as possible. Or, for something grain-free and paleo-friendly, try coconut wraps.)
- Prepare the salsa first by chopping all ingredients as indicated above. Mix them all together in a bowl and set aside.
- Lightly oil grill and preheat to medium.
- Squeeze lime juice over the tilapia fillets and sprinkle with sea salt, black pepper, and a few pinches of chili powder (optional).
- Grill tilapia for about 4 minutes per side, or until completely opaque.
- Line one half of each tortilla with shredded cabbage. Follow with the grilled fish, and top with salsa.
- Serve immediately, with lime wedges on the side as a garnish if desired