Grilled Cilantro-Lime Fish Taco's!

This recipe has a couple different steps. To make it easier, the two sauces I used each have their own recipe in previous posts. (See recipe for chimichurri sauce & pico de gallo)

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What You Will Need: Fish of your choice (I used salmon), shrimp with tails removed & deveined, tortilla shells, cabbage, unsalted butter, cilantro, lime, salt, pepper & olive oil. 

Fire up your grill!!

Cut thick slices of the cabbage, season with salt, pepper & olive oil.

For an easy way to grill the shrimp, place them onto skewers. 

Season the shrimp & fish with salt, pepper & olive oil.

In a small bowl, combine butter, chopped cilantro & the zest of half a lime.

Melt in the microwave & mix.

Place your fish on the grill. (4-6 minutes per side)

Add the cabbage steaks.

When they have a good char, flip & let them cook just another minute or so. You still want it to have crunch. 

The shrimp will only take a few minutes, so they should go on last. About 3 minutes per side.

Remove the cabbage & allow to cool, then give it a rough chop. 

Remove the fish & shrimp from the grill. 

Using a basting brush, give a generous coat of that delicious cilantro lime butter.  

Remove the shrimp from the skewers & break apart the fish into large chunks. 

Build your taco's with the grilled cabbage, fish or shrimp & the sauce of your choice. 

I did the chimicurri on the salmon & the pico on the shrimp.

**Tip**char the shells for an extra grilled taste!

Fun..Fresh..& Perfect For Summer!

Enjoy & Always Cook with Love!

Chimichurri Sauce

This easy, super fresh sauce is the perfect topping for your summer time grilling!

What You Will Need: red onion, garlic, fresh cilantro, fresh parsley, scallions/green onions, salt, pepper, extra virgin olive oil & red wine vinegar. 

Into a bowl add about 1-2 T. of diced red onion & 1-2 t. diced garlic. 

Add in 2-3T. each of the chopped, fresh herbs. 

Season with salt & pepper then give a couple good splashes of red wine vinegar. 4-6T.

Now go a couple times around the bowl with the olive oil. 

Mix well & chill at least 30 minutes. 

After it has had time to chill you will want to taste & adjust. 

This is where your unique taste will come into play. If you want more fresh garlic add some in. If you are getting a stronger olive oil note, add in some more vinegar. To much vinegar, give another drizzle of oil or even a splash of water to mellow it out.

The finished result should be a burst of freshness with a subtle tang from the vinegar. 

This sauce is great over grilled beef, chicken, sausage, shrimp, grilled or roasted potatoes & veggies.

Enjoy & Always Cook with Love!

Pico de gallo

Simple, fresh & perfect for summer!

What You Will Need: Tomatoes, jalapeños, red onions, fresh cilantro, fresh lime juice, salt & pepper.

Using a sharp knife, dice up your tomatoes. 

When I make salsa, I will cut up the whole tomato but for pico, I squeeze out the juices & insides of the tomato. 

Don't waste the tops either. Just cut around the stems. 

Add in diced red onion & diced jalapeño. 

If your worried about it being too spicy, only use half the pepper.

Sprinkle in plenty of fresh, chopped cilantro.

To finish, add salt, pepper & a good squeeze of fresh lime juice.

Mix & taste. Adjust seasonings or heat if necessary. 

Keep chilled till service. 

Enjoy & Always Cook with Love!