Grilled Fish Tacos

Grilled Fish Tacos
with Pineapple and Mango Salsa, roasted tomato salsa and an avocado dressing

One of my most memorable dishes from my holiday to Thailand over Christmas was the Grilled fish tacos which I had for Christmas Dinner in Surin, Phuket. This was probably the only ‘non-thai’ meal which we had the whole time we were over there, but it was definitely something special and I wanted to try and recreate it as best I could at home. I love the bold flavours of this dish, and the mix of all the different textures. I used haddock but you could substitute for any white fish such as tilapia or cod, or even salmon, but if you don’t like fish this recipe would also work well with chicken.

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I am a big fan of adding fruit to savoury dishes, I almost always add raspberries to my daily salad as I like the burst of sweet flavour that they  give. Here the combination of pineapple and mango with the hot chilli and sweet pepper and onion is incredible even if I may say so myself! It adds a fresh and juicy flavour to the otherwise smokey and spicy mouthful. You can always omit the chilli if you don’t like your food as hot. I am going to make up some more of this side dish just to have with some grilled chicken one day this week, it was that nice!

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Roasting the vegetables before making the tomato salsa rather than adding them raw, adds a lovely smokiness to the dish. I am guilty of buying shop bought salsa on a regular basis, but you can certainly tell the difference and will be trying to make more of an effort to make it myself!

Give this dish a go, your friends and family will thank you for it!

pineapple-clipart-pineapple-clip-art-pineapple_4Pineapple and Mango SalsaIMG_7755.JPG
30g Pineapple
30g Mango
30g Red Pepper
20g Red Onion
Half a green jalapeño chilli
Coriander
Lime juice

Cut the fruit, pepper and onion into small cubes, slice the jalapeño chilli up finely and combine in a bowl. Add some chopped coriander, a squeeze of lime and some salt. Stir and refrigerate until needed.

tomato-clipart-ripe_fresh_garden_tomato_0515-1006-2505-3704_SMU Roasted Tomato SalsaUntitled design-64
3 Salad tomatoes
Quarter red pepper
Quarter yellow pepper
Quarter Red onion
2 green jalapeños
1 calorie oil spray
Ready chopped garlic

Chop all the ingredients into small chunks. Cover a baking tray with foil, add the vegetables and spray with the low calorie oil. Season with salt and pepper and add a few smidgens of the ready chopped garlic. Roast in an oven at 200degrees for about 10minutes before switching to the grill for a further five minutes. Don’t worry if they begin to blister and burn a little bit, this will just add to the flavour. Remove from oven and allow to cool (*important). Once cooled add it all to a food processor and blitz until desired consistency.

Avocado HalfAvocado dressing
25g Avocado
25g Fromage Frais
Chopped Coriander
Lime juice
1 Spring onion
Ready chopped garlic

Add all ingredients to a food processor and blitz until smooth. Make sure to taste and add salt and pepper as needed. You don’t want to prepare this one too far in advance as the avocado will tend to turn a mucky brown colour once it is open to oxygen!

youarethesunshinethatmakesmyday

Pineapple Salsa….Avocado Dressing….Roasted Tomato Salsa

fish-taco-clipart-1Fish Tacos

150g Haddock
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/2 teaspoon Smoked Paprika
1/2 teaspoon Chilli Powder
Salt and Pepper
Tiny squeeze of Honey
1 teaspoon Olive Oil
Half a lime

Cut your fish into bite sized pieces, then combine in a bowl with the rest of the ingredients. I left mine in the fridge to marinate for about an hour just so that the fish had chance to absorb all of the flavours. If you don’t have time then don’t worry, it will still work!

Heat a frying pan or a griddle, spray fairly liberally with low calorie cooking spray, add the fish and allow to cook. Be careful not to flip or move about too much otherwise this will break up the fish, it will also lead to slightly charred and crispy bits which is what you are after! Should only take a matter of minutes depending on size of chunks of fish.

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I served mine with two warm small tortillas (kids ones!) from Morrisons, as well as some sliced red and white cabbage for the added crunch and a fresh salad on the side to go with any extra fish or salsa which you have left!

I am writing this post at 6am in the morning and my tummy is rumbling to eat these again!

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Fish is such a great source of Omega 3 fatty acids which we need in our diets as the body can’t make them itself. These types of fat are important as they keep our joints mobile, improve cardiovascular and nervous system health and they act as an anti-inflammatory. I am also sure you have heard that fish makes you brainy! This is kind of true because low omega 3 consumption has been associated with memory loss, difficulty concentrating , Alzheimer’s disease and other mood problems. It is recommended that you try and get about 2-3 portions of fish in your diet each week, or if you are not a fan then do a little bit of research and look at supplementing each day instead to ensure your omega 3 levels are topped up!

 

That’s all from me today. Hope you have enjoyed this one!

Love Abi xxx

#trainwithabs

 

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