Grilled Fish Taco's

I mentioned yesterday that Fish Taco's are really popular here in Southern California. You can get them on any corner and in most restaurants. Everyone boasts that theirs are the best. Here is a healthier alternative to the fried ones that have twice the amount of calories. I prefer these light and healthy grilled fish taco's. When I moved here 4 years ago, I thought that a "fish taco" sounded disgusting. I was really really wrong. They do not taste like a traditional taco. Give them a try! They are extra tasty with Cucumber Salsa. Here is how I make mine:

Gluten Free Grilled Fish Taco's
adapted from Whole Living

4 white fish fillets (5 ounces each, I used Tilapia), skin removed
2 tablespoons extra-virgin olive oil
1/2 tsp sea salt 
1/8 tsp ground pepper1/2 tsp Cumin
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2 percent Greek yogurt
1 lime, cut into wedges

Rub fillets with olive oil and season both sides with salt, pepper and Cumin. 
Heat a grill to medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.


Toast corn tortillas over the grill or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges 

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