Grilled Unicorn Fish Tacos/ Cooking made Fresh & Easy

Fish tacos are light, fresh and delicious. Perfect on a hot summer day! With this recipe, I chose barramundi or Asian seabass as our fish. Fish tacos are scrumptious grilled, broiled or fried. Serve a spicy pico de gallo or crunchy, fresh slaw to accompany your fish tacos.

For the Slaw:
1/2 cup red cabbage, shredded
1/2 cup napa cabbage, shredded or thinly sliced
1 Carrot, peeled and shredded
1/4 to 1/2 a red onion, thinly sliced
small fistful of cilantro, chopped
1/4 cup lemon juice
5 basil leaves, chiffonade or sliced

for vinaigrette:
1/4 cup vegetable oil or safflower oil
1 heaping tablespoon of dijon mustard
1 teaspoon honey
1 jalapeno, chopped *optional
salt and pepper to taste

for the pico de gallo:
1 tomato, diced
1 serrano chili, chopped
fistful of cilantro, chopped
1 garlic clove, finely chopped
1 tablespoon red wine vinegar
1/2 lime, squeezed
1/2 lemon, squeezed
pince of salt

the Fish: you can use red snapper or any other fish that will hold up on the grill
We used Barramundi (Asian Seabass)

1 side or about 4-5 fillets of barramundi
veg oil
s&p

corn or flour tortillas

in a blender mix vinaigrette ingredients. In a mixing bowl, add vinaigrette to slow ingredients. Set aside. in another mixing bowl, add all ingredients to pico de gallo and set aside.

using a brush, lightly add vegetable oil on fish and sprinkle salt and pepper on both sides.

Grill a few minutes on each side.

Heat up tortillas, break apart the fish, add toppings and enjoy


Be inspired, get creative and include the kids!

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