Grilled Coconut Lime Tilapia Tacos with Kiwi Salsa

Will and I made these this weekend. Recipe found via  . They were bursting with fresh flavors, and super healthy.

We weren’t sure about the kiwi salsa at first, but after eating it, I can fully endorse it: it was absolutely delicious. We added tomatoes to the recipe for an extra bit of fruity goodness.

Grilled Coconut Lime Tilapia Tacos

serves 4

6 tilapia filets

1/3 cup light coconut milk

1 teaspoon freshly grated lime zest

3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/2 teaspoon pepper

whole wheat tortillas

for topping: chopped avocado, shredded lettuce, cilantro

2-24 hours before serving, add tilapia filets to a large ziplock bag. Combine coconut milk, lime zest, salt, pepper and garlic in a bowl, stirring to combine, then pour over tilapia, shaking the bag to coat. Let marinate for 2-24 hours. [***we marinated for 3 ish hours…next time I am going to try overnight for an even bolder flavor]

Preheat your grill (or a skillet or oven – make this how you choose) to a medium-high heat and add tilapia. Cook for 3-4 minutes per side, until fish flakes with a fork. Serve with warm tortillas and toppings of you choice. [we used a skillet]

Kiwi Salsa

4 kiwi fruit, peeled and chopped [we used two]

2 tablespoons finely chopped red onion

1/2 jalapeno, chopped

2 tablespoons chopped cilantro

pinch of salt

pinch of pepper

Combine all ingredients in a bowl and mix! [*we also added tomatoes]


3 responses

  1. where’s the recipie? and where’s the coconut? these look incredibly mouth-wateringly delicious. only one thing—i know why my kids are skinny—you savor flavors but keep small portions. i would have stuffed that tortilla. i’m licking my lips right now!

  2. Pingback: revolt / week 6 | kory woodard

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