Saturday, July 2, 2011

Summer Cooking: Grilled Fish Tacos

I heart Wegmans.
Not only because shopping there is such a great experience.
Seriously, it reminds me of going to Busch Gardens as a kid: there is great anticipation building up to it, a great time while you're there, and afterwards, if you close your eyes, you can imagine yourself right back there.
Wegmans is also awesome because they have great prices, and they put out Menu Magazine, which has coupons in it :) And some seriously delicious recipies.

That's where this one is from.

I love grilling out in the Summertime. Even if it is on our apartment-style outdoor George Foreman grill. We can still achieve grill marks, so that feels somewhat legit.

Here's what you need:
I like to prep a meal like this in the morning, then put the chopped veggies in baggies in the fridge, so when I get home from work, getting dinner on the table doesn't take so long.
4 tilapia fillets
Salt and pepper
1/2 cup Wegmans Mojo Marinade
1 cup Mayonnaise
3 Tbsp milk
1 pkg (0.25 oz) Fresh Cilantro (10 sprigs)
Juice of 1 lime (1-2 Tbsp), plus additional lime wedges for garnish
6 Taco Tortillas Gordita Style
1/2 pkg Shredded Red Cabbage (about 2 cups)
1 small red onion, peeled, sliced (about 1 cup)
1 avocado, peeled, sliced
Cilantro leaves for garnish

And here is the recipe from Wegmans:

You'll Need: Nonstick foil

Preheat grill on HIGH 10 min.

  1. Place fillets in glass dish or bowl. Season both sides of each fillet with salt and pepper; add marinade. Marinate, covered, 20-30 min (or up to 2 hours) in refrigerator.
  2. Make sauce: Combine mayonnaise, milk, cilantro, and lime juice in a small bowl. Season to taste with salt and pepper.
  3. Clean grill with wire brush. Cover grill grates with nonstick foil.
  4. Place fillets on grill. Reduce heat to MEDIUM. Sear 2-3 min, until fillet has changed color one quarter of way up from bottom. Turn over; close lid and cook 4-5 min, until internal temp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of fish. Transfer to clean platter; let rest at least 2 min. Cut fillets into bite-sized pieces.
  5. Warm tortillas on grill, 10 seconds each side. Remove from grill; keep warm (stack and cover with clean kitchen towel).
  6. Assemble tacos: Top tortilla with a few pieces of fillet, sprinkle with red cabbage and red onion, 2 slices of avocado and a drizzle of sauce. Fold over. Garnish with a squeeze of lime and a couple of cilantro leaves.

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