Grilled Fish Tacos with Zucchini and Sweet Peppers
For a while now I’ve wanted a grill basket or grill pan for times like these when I have delicate fish and small veggies that I know are going to fall right through the grates and into the fire. But, each time I pick one up off the shelf I wonder where in the heck I’m going to store it and back to the shelf it goes. So, my trusty grated cast iron pan is my ‘go to’ for this recipe. And, it worked like a charm. The fish and veggies were marinated just perfectly, got just the right amount of charring, and went great with the light corn taco shells.
|Grilled Fish Tacos with Zucchini and Sweet Peppers||
- 1 pound tilapia or other flaky white fish
- 2 zucchinis, cut in half and then into sticks
- 1 yellow bell pepper, cut into sticks
- 1 red bell pepper, cut into sticks
- ¼ cup canola oil
- 2 limes, juiced
- 1 tablespoons ancho chili powder
- ¼ cup cilantro, chopped
- 8-10 white corn taco shells
- ¼ cup red onion, thinly sliced
- 1 vine-ripe tomato diced
- ½ cup red cabbage, chopped
- ½ cup salsa, or make a batch of slow cooker salsa
- Preheat oven to 200.
- In a reseable bag, combine tilapia, zucchini, peppers, oil, lime juice, chili powder, and cilantro.
- Let marinate on the counter for about 10 minutes.
- Grill on a grill pan on the grill or on the stove in a grated cast iron skillet.
- Grill until the fish flakes and the vegetables are tender and browned.
- While fish and veggies are grilling, place taco shells on a rimmed baking sheet and heat for 10 minutes to crisp.
- Garnish tacos with red onion, tomato, cabbage and salsa.