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Sunny Summer evenings call for fun and simple dinners! Last night, we made Fish Tacos with 2 different types of toppings, a cilantro and cabbage slaw and a corn salsa. For those carb conscious people, the taco can be put into a lettuce leaf, and eaten without the guilt!

We used flounder, but any white flaky fish will do! I marinated the fish in olive oil, lime juice, salt and pepper. We grilled the fish in foil.


For the slaw, I used shredded cabbage and cilantro, and added white balsamic, lime juice, salt pepper, celery seed, celery salt, a little mayo and some jalepeno.

Here’s the full recipe:


For the fish:

1 lb. white fish (flounder, tilapia, cod, etc)
2 tbsp olive oil
Juice from 1 lime
Salt and pepper
Marinate fish in olive oil, lime and salt and pepper for 10 minutes. Don’t marinate much longer because it will start to cook in the lime juice!
Grill the fish in foil or a grill basket for 5-7 minutes, or until flaky and no longer opaque.

Cilantro Slaw:

1 bag of pre shredded cabbage
1/4 cup mayonnaise
2 tbsp. white balsamic vinegar
1/4 cup chopped cilantro
1 jalepeno, diced
1 tsp. celery salt
1 tsp. celery seed
Salt, pepper
Mix all ingredients together. Serve on top of fish and tortilla.

Corn salsa:

4 ears, Fresh corn, cooked and cut down
1 tomato, chopped and seeded
1 avocado, diced
1 jalapeño, diced
Juice from 1 lime
Salt, pepper
Mix all ingredients together. Serve on top of tortilla, fish and slaw.
Put the fish on top of tortilla or lettuce leaf, and top with slaw and corn salsa.