Summer has finally crept into the Pacific Northwest. Just a few short weeks ago it teased us with several back to back 90 degree days, then cooled off and turned rainy. Now we are looking at a week of perfect 80 degree days.
I’m always on the look-out for quick and easy recipes that work well when the weather starts to warm up. The last thing I want to do is cook a huge meal and heat up the house.
I realized not to long ago I had not made fish tacos in quite awhile. My go to recipe is simple. Place tilapia on a piece of foil and season it with a little olive oil, fresh ground pepper, and a little garlic. Grill over medium indirect heat until the fish starts to flake, about 8-10 minutes does the trick. Serve on warmed corn tortillas, topped with shredded cabbage (I buy coleslaw mix to save time), shredded cheese, and a copycat Rubio’s yogurt sauce.
This time, however, I was inspired by a Baja Fish Taco recipe I saw on Pinterest. Steve brought home some fresh cod from our favorite fish market. This time, I seasoned it with my homemade Taco seasoning. Put the fish on foil and grill over medium indirect heat until the fish starts to flake (depending on thickness 8-10 minutes, the cod took longer because it was thicker than tilapia). I served the blackened fish on warmed corn tortillas, topped with shredded cabbage, chopped cilantro, and cilantro avocado sauce. The cilantro avocado sauce was delicious and would also make a great dip for corn chips.
Sounds yummy!!