Grilled Coconut Lime Tilapia Tacos with Kiwi Salsa.

February 15, 2012

Wanna get away?

Let’s pretend we’re going somewhere tropical.

Um, if you are already somewhere tropical? Or if you live somewhere tropical, like permanently? You can’t play.

You’re eliminated by my jealousy.

We’re lying on the beach! Isn’t it wonderful? I’m hogging 3 towels and dumping a full water bottle on myself because even though I really want to go somewhere steamy, I turn into Medusa when hot. I’m also reading whatever chick lit I can get my hands on that many of you smart people would classify as trash but I consider real life serious advice. And sometimes I think book characters my real life friends which is probably, uhh… half my problem.

We drink a pitcher (or four) of margaritas and listen to waves crash and skip showering and eat ice cream everyday because that is what you do when you’re away.

You’re pretty fun, you know that? I like vacation with you. I don’t even care about all of this sand in my swimsuit.

I whine and complain that I want fish tacos and ONLY fish tacos for dinner but not just annnnny fish tacos… some that sort of taste coconutty and tropical like this pretty place we’re in and like, do you think you can make this happen? So you do your darnedest to please my high maintenance palate and make me THESE fish tacos, which taste all sorts of delicious with kiwi salsa piled on top. It’s official: I’m never going home.

Grilled Coconut Lime Tilapia Tacos

serves 4

6 tilapia filets

1/3 cup light coconut milk

1 teaspoon freshly grated lime zest

3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/2 teaspoon pepper

whole wheat tortillas

for topping: chopped avocado, shredded lettuce, cilantro

2-24 hours before serving, add tilapia filets to a large ziplock bag. Combine coconut milk, lime zest, salt, pepper and garlic in a bowl, stirring to combine, then pour over tilapia, shaking the bag to coat. Let marinate for 2-24 hours.

Preheat your grill (or a skillet or oven – make this how you choose) to a medium-high heat and add tilapia. Cook for 3-4 minutes per side, until fish flakes with a fork. Serve with warm tortillas and toppings of you choice.

Simple Kiwi Salsa

4 kiwi fruit, peeled and chopped

2 tablespoons finely chopped red onion

1/2 jalapeno, chopped

2 tablespoons chopped cilantro

pinch of salt

pinch of pepper

Combine all ingredients in a bowl and mix!