Description
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.
Ingredients
Scale
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.)
Instructions
- 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
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: dinner
- Method: grill