Updated Apr 7, 2017Chatelaine
small onion, thinly sliced
thinly sliced green cabbage
jalapeño, seeded and minced
- PAT cod fillets dry with paper towels. Whisk 1 tsp lime zest with ¼ cup lime juice, 2 tbsp chopped mint, oil and ¼ tsp salt in an 8×8-in. baking dish. Add cod. Let fish marinate in lime juice mixture at room temperature, flipping halfway through, for 15 min.
- WHISK ¼ cup lime juice with honey and ¼ tsp salt in a large bowl. Stir in onion. Let stand for 5 min. Add cabbage and jalapeno. Stir to coat.
- PREHEAT barbecue to medium-high. Oil grill. Remove cod from marinade and lay on grill. Barbecue, lid closed, until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, 6 to 8 min. Transfer fish to a plate and flake into bite-size pieces.
- ASSEMBLE tacos by filling tortillas with cabbage slaw, avocado and fish. Sprinkle with ¼ cup chopped mint and 1 tsp lime zest. Prep tip: A thicker cut of fish may require longer grilling time.
NutritionCalories 407, Protein 25 g, Carbohydrates 48 g, Fat 14 g, Fibre 6 g, Sodium 703 mg. Excellent source of vitamin C
Chatelaine Quickies: Roadside fish tacos