Fresh Fish Tacos with Sweet Grilled Plantains

Okay you guys. So my boyfriend and I are on vacay right now on the Oregon Coast and the other day we went deep sea fishing and caught WAY TOO MUCH TO HANDLE.

Like seriously, we caught 13 Dungeness crabs. 13. HOW ARE TWO PEOPLE SUPPOSED TO FINISH THAT ON OUR OWN?!? Oh, and on top of that? 7 rockfish. Yeah. So we’ve had ourselves quite the seafood-y past couple of days.

And don’t get me wrong, I’m absolutely la-la-la-lovin’ it! My only concern is it going bad on us before we can finish it all! You could say we bit off a little more than we could chew, to say the least.

But anyways, all this fresh seafood has been a welcome gift for the tum-tum because it’s so lean and full of protein anddddd I know there hasn’t been any weird alterations to it since it came right outta the ocean and into my belly. And I promise there will be crab recipes to come as well BUT this has been by far my favorite thing we’ve made thus far: FISH FRIGGIN TACOS 🙋🏻‍♀️

So even if you don’t have access to the ocean, go and get the freshest fish you can get your hands on and whip up some of these babies for Taco Tuesday. I promise, you’ll be thankin’ me for it.

Fresh Fish Tacos with Sweet Grilled Plantains

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 pound fresh firm white fish of your choice (I used copper rockfish that we had caught earlier that day)
  • salt and pepper
  • juice of 1 lemon
  • 4 plantains, sliced in half lengthwise
  • 1 Tbsp melted virgin coconut oil
  • 2 medium-sized tomatoes, diced
  • 1 cup chopped kale
  • 1 cup shredded carrots
  • 1 cup cooked black beans
  • 1 cup guacamole (you can find my recipe here)
  • chopped green onions to garnish
  • 8 corn (or cassava flour if you want grain-free) torillas

Directions

  1. Pre-heat your grill (or skillet) on medium heat. Spray or wipe on some coconut oil so your fish and plantains don’t stick.
  2. Coat your plantains in melted coconut oil then sprinkle on some salt and pepper to taste.
  3. Add the plantains to the grill and cook for about 15 minutes, or until tender, flipping once about halfway through.
  4. Meanwhile, season the fish with lemon juice, salt, and pepper and add to the grill. Cook for about 10 minutes, or until cooked through, flipping once about halfway through.
  5. Heat up your tortillas in the microwave or on the grill and then add your fish, kale, carrots, tomatoes, black beans, guac, and green onions to them.
  6. Serve with plantains on the side and enjoy!

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