| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 447 | 18g | 4.1g | 46g |
| sugars | fibre | protein | salt |
| 4.2g | 6g | 32g | 1.2g |
Why I Love Mexican Fish Tacos with Grilled Zucchini Salsa
It might come as a surprise, coming from a guy who’s spent a lifetime around pasta and meatballs, but I must argue that the flavor and texture of a well-prepared Fish Taco with Grilled Zucchini Salsa is an absolute revelation. Truly, it’s a dish that effortlessly straddles that magical sweet-spot between light, summer freshness, and comfort-food fulfillment.
A Salsa Born From Gourmet Experimentation
The mix of ingredients in this recipe initially came together almost by accident, while I was trying to recreate a dish from one of my culinary heroes, Rick Bayless. Being as audacious as I am, I thought, a little Italian influence in a Mexican cuisine couldn’t go wrong. Thus came into existence this mouth-watering Grilled Zucchini Salsa. It’s a unique meld of flavors – something about the way the charred zucchini works with the fiery jalapeños, aromatic cilantro, and tangy lime juice. It’s enough to transport you to a verdant summer garden, even in the depths of winter.
Pairings and Suggestions
This versatile dish can easily meet the standards of a stand-alone meal, or it can be proudly served alongside Mexican classics like Arroz Rojo or Classic Refried Beans. The mellow heat and smokiness of the grilled zucchini salsa melds blissfully with the warm, hearty corn tortilla and flakey white fish – it’s the kind of perfection that will have you coming back for seconds. And thirds.
Take it from a seasoned Italian chef turned taco enthusiast, there’s a whole world beyond meatballs and spaghetti that’s waiting to be explored. If you’re in the mood for something that’s balanced with flavours and has a zest to it, these fish tacos will revamp your love for homemade Mexican food.
A Little Pro Tip
Don’t be hesitant to add a personal touch – perhaps a sprinkle of shredded parmesan on top of these tacos for a bit of understandably Italian flair! After all, food is all about sharing, exploring, and bonding over shared experience – whether that’s traditional family recipes or new culinary adventures.
What You’ll Need
- 12 small corn tortillas
- 1 1/2 pounds of white fish fillets
- 1 tablespoon of olive oil
- Salt, to taste
- Black pepper, to taste
- 1 small cabbage, finely shredded
- Lime wedges, for serving
- For the Marinade:
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Juice from 2 limes
- For the Grilled Zucchini Salsa:
- 2 medium zucchinis
- 1 large tomato, diced
- 2 jalapeños, seeds and veins removed, minced
- 1/4 cup of fresh cilantro, chopped
- 1/2 white onion, finely chopped
- 1/4 cup of extra virgin olive oil
- 3 tablespoons of lime juice
Method
Step One
Start by preparing your marinade. Combine the minced garlic, ground cumin, chili powder, and juice from 2 limes in a bowl. Stir until well mixed.
Step Two
Take the white fish fillets and coat them thoroughly in the marinade. Let the fish sit in the marinade for at least 15 minutes to allow the flavors to penetrate.
Step Three
While the fish is marinating, start preparing the grilled zucchini salsa. Cut the zucchinis into thin slices. Grill the zucchini slices until they are tender and slightly charred.
Step Four
In another bowl, combine the grilled zucchini, diced tomato, minced jalapeños, chopped cilantro, finely chopped white onion, extra virgin olive oil, and lime juice. Stir well until everything is evenly distributed to create your salsa.
Step Five
Now, heat a tablespoon of olive oil in a large skillet. Add the marinated fish to the pan, seasoning with salt and black pepper to your liking. Cook the fish until it is opaque and flaky, this should take 3 to 4 minutes on each side.
Step Six
While the fish is cooking, warm your corn tortillas on a dry skillet over medium heat. Turn them occasionally until they are hot and slightly crispy.
Step Seven
Assemble your tacos by placing a portion of the cooked fish onto a warm tortilla. Top the fish with a heap of shredded cabbage. Spoon a generous amount of the grilled zucchini salsa on top. Repeat this process until all your tacos are assembled.
Step Eight
Serve your fish tacos immediately while they’re still warm, with lime wedges on the side for your guests to add extra lime juice to their liking.
Enjoy your Fish Tacos with Grilled Zucchini Salsa!
