Grilled Coconut-Lime Tilapia Tacos with Kiwi Salsa

I think I may have a problem, an addiction, to be quite clear.  I think am addicted to fish tacos.  I don’t know what it is about them but I love them and I quickly save every fish taco recipe I come across.  Now that I have that off my chest, I will now say that I have yet another fish taco recipe!  And boy, oh boy, it is good. 

These tacos are, in one word, amazing.  Fish tacos are almost a fushion food.  A mix of the traditional Mexican taco, and seafood.  And it works.  This fushion makes for a wonderfully filling meal, full of flavor and it doesn’t weigh you down.  The name alone is enough to real you in and transport you to your own private island.  If the name doesn’t do it then one bite of these will send you into paradise!

The tacos are given a slightly tropical flavor by starting out in a marinade of coconut milk, lime zest and a few other seasonings.  After soaking in this marinade for at least a couple of hours the fish is then grilled until flaky then placed on a warmed flour tortilla.  If that isn’t enough to get your taste buds going, the fish is then topped with a sweet, and slightly spicy salsa made with kiwi, jalapenos and cilantro, just to name a few things.  This salsa is delicious alone, but really completes the taco and adds a bright, and fresh flavor to the dish.  To finish assembling the taco add fresh avocado, lettuce, freshly squeezed lime juice and more cilantro (can you ever have too much cilantro?) and get ready to be transported to a happy place!        

Grilled Coconut-Lime Tilapia Tacos
*Kiwi salsa recipe follows

Ingredients:

6 Tilapia filets
1/3 Cup coconut milk
1 Tsp freshly grated lime zest
3 Cloves garlic, minced
1/2 Tsp salt
1/2 Tsp pepper
Whole wheat tortillas

Optional toppings: avocados, shredded lettuce, cilantro

Directions:

Combine coconut milk, lime zest, garlic, salt and pepper in a storage bag or shallow container and stir.  Add the tilapia filets, seal the bag or container, and give a gentle shake to coat.  Place in the refrigerator and all to marinate at least 2 hours before cooking, or up to 24 hours.

Preheat grill, or grillpan, to medium-high.  Once the grill is preheated, lightly spray with non-stick cooking spray and add tilapia.  Cook for 3-4 minutes per side, until fish flakes with a fork. 

To assemble, place shredded lettuce on a warmed tortilla, top with flaked fish, avocado, fresh lime juice, kiwi salsa and cilantro.  Enjoy!

Simple Kiwi Salsa

Ingredients:

4 Kiwi fruit, peeled and chopped
2 Tbsp red onion, finely chopped
1/2 Jalapeno, chopped
3 Tbsp cilantro, chopped
1 Tsp lime zest
1/2 Tsp lime juice
Salt and pepper, to taste

Directions:

Place all ingredients in a bowl and mix to combine.  Cover and chill until ready to serve.

Recipe source: barely adapted from How Sweet It Is