Get grilling with these clean eating fish tacos made with grilled white fish, honey dijon red cabbage slaw and grilled avocado. This healthy recipe is easy and perfect for warm summer nights when you don’t even want to think about turning on the oven.
The weather has been beautiful here the past few days and we’ve literally been grilling out every night. Last night, Isaac and I celebrated Cinco de Mayo a bit early by making grilled clean eating fish tacos. They turned out so good that I knew I had to share them today.
Perhaps you’re having a little fiesta tonight and still in need of a good recipe — well, look no further. These tacos are healthy, flavorful and perfect for a warm, spring evening.
We cooked everything on the grill last night, including a side of broccoli and cauliflower with coconut oil. Our friends actually left their grill basket at our house a few weeks ago so we’ve been using it. OMG — how did I not know about the grill basket before? It seriously makes grilling small veggies and shrimp a breeze. We’ve threaten that we’re not going to give it back to our friends (finders, keepers) but I’m betting they’re going to find a way to steal it back. 😉 If that happens I’ve already decided that I want this one.
Oh, we also grilled our avocado. This is a new grilling realization too as I had never grilled avocado until this year. The idea of warm avocado was always kind of gross to me but oh man, grilled avocado is ah-mah-zing. So creamy and delicious! It’s also super easy — all you need is an avocado, a little lime juice and olive oil. Next time you’re grilling and have an avocado on hand, you gotta try it!
Back to the tacos. We grilled the fish (easy peasy) and then topped each taco with a honey dijon red cabbage slaw, slices of grilled avocado, salsa and hot sauce.
Needless to say, dinner was a huge success. We rarely make tacos at home but having them last night makes me want to eat them more often. They’re so good and really healthy to boot! This recipe is even 21 Day Fix approved — if you’re following the plan one serving (2 tacos with avocado) would be 1 yellow, 1 red, 1 blue and 1/2 green.
The recipe makes enough for five small tacos, which was the perfect amount for Isaac and I. He had three and I had two.
This skinny paloma would pair perfectly with these tacos and is calling my name. 😉