Easy and Healthy Grilled Fish Tacos
"An easy and healthy recipe for grilled fish tacos topped with a grilled corn slaw and creamy avocado sauce. Comes with wine pairing recommendations...."
INGREDIENTS
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1 lb thick white fish (cod, mahi mahi, or halibut)
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2 cloves of garlic, smashed and finely diced
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2 tablespoons shallot, diced (about 1/2 medium sized shallot)
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1 teaspoon jalapeño, finely diced, about 1/4 medium jalapeño (save the rest for the coleslaw)
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1 tablespoon cilantro, chopped (you will use more cilantro in the cream sauce and to top the tacos)
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The juice of one Meyer lemon, (about one quarter cup)
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2 tablespoons extra virgin olive oil
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1 tablespoon apple cider vinegar
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt
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Fresh ground pepper, just a couple twists
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Pinch of cayenne
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1 ear of corn, grilled (can use warmed up frozen corn if you don't have any fresh in season)
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2 cups red cabbage, thinly sliced
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1/4 cup shallots, chopped (4 tablespoons, or approx 1 medium shallot)
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1 tablespoon jalapeño, finely diced (about 1/2 medium jalapeño)
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1 tablespoon fresh squeezed lime juice, approximately 1/2 a lime (save the other half for the Avocado Cream Sauce)
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Salt and pepper, to taste
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1/2 avocado, (save the other half for topping the tacos)
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1/2 cup thick Greek yogurt, (could also use sour cream or Crème fraîche)
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The juice of 1/2 a lime (+ more for preferred flavor)
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1/4 cup cilantro
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1 tablespoon extra virgin olive oil
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1/2 tablespoon red wine vinegar
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A couple dashes of hot sauce (optional)
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6-8 corn tortillas
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Optional toppings: avocado slices, Cotija cheese, lime wedges, more cilantro
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