Grilled Fish Tacos with Summer Salsa

You know how every once in awhile, you really REALLY get your money’s worth of something? That’s how I feel about the Maui guidebook Jeff and I took on our honeymoon six years ago. We used this thing every day that we were there, letting it guide us on driving tours around the island, to the best beaches for snorkeling, and to amazing local restaurants. We’ve even sent this book along with friends on at least five other honeymoons and vacations. My parents are taking it back this fall for their first trip to Hawaii.

One of the meals the good book guided us to was a small taco joint where I had my first-ever plate of fish tacos. Growing up in a small Midwestern town, fish tacos didn’t really hit my radar before that trip, but I instantly fell in love. I love them (and pretty much all tacos) for a trifecta of reasons: they’re healthy but tasty, they’re easy on your budget, and they’re incredibly fast and simple to pull together.

I used affordable tilapia for these Grilled Fish Tacos with Summer Salsa, and rubbed it with cumin for a virtually calorie-free boost of flavor to start with. The fish is thrown on the grill for just a few minutes, then topped with hot sauce and a fresh mixture of avocado, mango, jicama, cilantro and lime juice. This meal would be perfect for a fit family who wants to get cooking together, as one person can be outside grilling the fish, while others can pull together the toppings and warm the tortillas.

For more fresh and light recipes like this one, make sure you follow American Family Insurance’s Health and Fitness #ChooseDream Pinterest Board. You can also find American Family Insurance on Facebook, Pinterest, Twitter, Google+, YouTube and LinkedIn.

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Grilled Fish Tacos with Summer Salsa

Yield: 4

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Ingredients

• 1 avocado, peeled, pitted and diced
• 1 jicama, peeled and diced
• 1 mango, peeled, pitted and diced
• Juice of 1/2 lime
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1-1/2 pounds tilapia fillets
• 4 teaspoons ground cumin
• Kosher salt and ground black pepper, to taste
• Vegetable oil, for grill
• 8 corn tortillas, warmed
• Hot sauce, for serving

Instructions

1. Preheat outdoor grill for direct grilling over medium-high heat. Meanwhile, make the Summer Salsa: In medium bowl, toss avocado, jicama, mango, lime juice and cilantro until well combined.
2. Rub  both sides of fish with cumin, salt and pepper. Lightly brush grill grates with oil; transfer fish to grill. Cook 6 to 8 minutes or until opaque throughout, turning once.
3. Break fish into large chunks and serve in tortillas with Summer Salsa and hot sauce.

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This post is sponsored by American Family Insurance. All opinions are my own. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography.