Finger Food Friday – Grilled Tilapia Fish Taco Wraps with Kale Slaw on Whole Wheat Tortillas

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Like most people, whenever the weather starts warming up, I find myself craving lighter and more refreshing recipes.  I had a fresh pineapple that was ready to cut open and automatically thought about adding them to a salsa on top of fish tacos.

 

 

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I didn’t have any cabbage for a slaw but I did have kale and spinach on hand so I made a slaw using those.  For the salsa topping, I used cucumbers, tomatoes, fresh pineapples and avocados.

 

 

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Since I didn’t have any tortillas on hand, I used this recipe to make some Whole Wheat Tortillas.  I grilled the Tilapia on my stove top cast iron grill and topped the tacos off with a chipotle mayo sauce and some fresh cilantro.

These tacos are a perfect way to add lots of veggies to your kids’ meals.  You can even make mini versions for the lil people in your house too – our lil guy loved the flavor of these tacos and had a blast helping me roll them up.

 

These tacos tasted so fresh and are a perfect way to lighten up any menu.  Enjoy!

 

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Grilled Tilapia Fish Taco Wraps with Kale Slaw on Whole Wheat Tortillas
 
Prep time
Cook time
 
Yields: 4 servings
Ingredients
  • 4 Wholewheat Tortillas
  • 4 Tilapia Fillets
  • 1 tablespoon of soy sauce
  • 1 tablespoon of olive oil
  • ½ tablespoon of maple syrup
  • ½ lime, juiced
  • salt and pepper to taste
Salsa Topping
  • 2 small tomatoes, diced
  • 1 avocado, diced
  • 1 cucumber, diced
  • ½ cup of fresh pineapples, diced
  • ¼ cup of fresh cilantro, diced
  • ½ an orange, juiced
  • ½ a lemon, juiced
  • salt and pepper to taste
Kale Slaw
  • 1 head of kale, stems removed and finely chopped
  • ½ cup of spinach, finely chopped
  • ½ carrot, peeled and finely shredded
  • ½ a lemon, juiced
  • ½ an orange, juiced
  • 1 tablespoon of olive oil
  • salt and pepper to taste
Sauce
  • ½ cup of mayonnaise
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice wine vinegar
  • 1 tablespoon of sriracha (or add to taste)
Instructions
  1. Marinate the fish with the soy sauce, olive oil, maple syrup and salt and pepper. Cover with plastic wrap and set aside for at least 30 minutes.
  2. Mix salsa ingredients together in one bowl and set aside for at least 10 minutes.
  3. Mix the kale slaw ingredients in another bowl and set aside for at least 10 minutes. IMG_1041.jpg
  4. Mix all the sauce ingredients in one bowl. IMG_1120.jpg
  5. Preheat cast iron grill on medium heat for about 5 minutes then turn on medium low when ready to grill. (Or if using an oven, preheat oven to broil or 500 degrees. Broil 7 to 12 minutes on one side only, keeping an eye on the fish to make sure it doesn't burn) IMG_1115.jpg
  6. Place fish on grill and cook for 3-5 minutes each side making sure they don't burn. Remove from grill.
  7. Assemble tacos by placing a tortilla on a plate, add the kale slaw, add the salsa, add half or a whole tilapia filet and then top with the sauce. IMG_1128.jpg IMG_1130.jpg IMG_1133.jpg

 



Comments

    • says

      Thanks Sarah! The kale slaw has a slightly stronger bite than cabbage slaw but it went well with all the other flavors and is packed full of vitamins:)

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