4 fillets of fish of your choice (we used mahi mahi)
1 lime zested
2 garlic cloves minced
1/2 cup canola oil
1 teaspoon smoked paprika
Let fish fillets marinate for a few hours or overnight in refrigerator.
Remove fish from marinade and grill for about five minutes total, depending on fish choice and size. Use a heated grill pan or grill-friendly foil to avoid fish flaking and falling through cracks. Fish will still absorb the smoky flavor of being cooked on the grill.
Serve fish on tortillas of your choice with slaw, avocado and sour cream or plain Greek yogurt.
Jalapeno and Pineapple Slaw
2 cups of red cabbage, julienne
1 cup fresh pineapple diced
1 small fresh jalapeno minced
1/4 cup red wine vinegar
1/4 cup vegetable oil
1-2 Tablespoons honey
1/4 cup thinly sliced scallions
Salt and pepper
1 teaspoon fresh minced garlic
Mix all ingredients together and reserve for tacos.
With a little pro know-how for the person in the apron, a grill can become a mode of transportation, transforming an ordinary backyard get-together into a delicious destination. Here’s to sunny skies and happy grilling!
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