Grilled Fish Tacos with Charred Red Cabbage.
Warmed corn tortillas topped with smashed avocado, grilled seasoned cod, charred red cabbage, crumbled queso fresco and grilled scallions. Serve with lots of fresh lime wedges. You’ll love this fresh, healthy, flavor-packed twist on fish tacos.
October is National Seafood Month. Since we live on the Cape and are surrounded by some of the best seafood in the world, that’s a big deal. Fish and shellfish not only taste great, they come in so many varieties (think salmon, cod, lobster, tuna, mussels, scallops … and that’s only the “popular” choices), in many forms (fresh, frozen, canned, in a pouch) and can be prepared is so many different ways (grilled, baked, pan sautéed, fried and even raw … not many things are better than salmon sashimi … agree?!). Seafood is also nutrient-rich and research shows seafood consumption can reduce your risk of heart disease, improve memory and sharpness, improve how you feel during pregnancy and help your child develop a healthy brain and eyes – much of this is due to the omega-3 fatty acids found in certain varieties of seafood. Many top authorites on health recommend that we all eat seafood at least 2 times per week for better health. As you know, we typically far surpass that.
Which seafood varieties are highest in omega-3 fats?
- Fish: mackerel, trout, tuna, salmon, sardines, anchovies or pollocks
- Shellfish: oysters, crab and mussels
Seafood month came just in time, as we just got back from a week hiking up in the White Mountains (NH). While up there we had zero seafood (well, we had tuna pouches a couple days with lunch), so missed out on our usual salmon and white fish dinners that we have a couple times a week. We ate a LOT of pulled pork, pizza, sausage, goldfish crackers … etc. up north at our favorite places, so we were more than ready to get back to our normal foods and eating schedule.
Aside from October being seafood month, today is National Taco Day. soooo I’m bringing you one of our favorite ways (Adrian’s especially) to enjoy tacos … with seafood, of course. Grilled Fish Tacos with Charred Red Cabbage. This recipe is really easy because everything you need to cook goes right onto the grill, with the exception of the tortillas, but you just need to warm those briefly (we lightly charred ours over an open flame on our gas stove).
We usually go with cod or haddock for fish tacos, but feel free to sub any white fish. Since cod flakes easily and you can lose some of it in the grill grates, we typically grill it on a piece of foil versus directly on the grill. And, if you haven’t tried grilling red cabbage, you’ll be pleasantly surprised at how good it is. We’ve been grilling or roasting red cabbage once a week over the past few months and love it’s flavor. Originally, I was going to pickle the red cabbage for these tacos, but Adrian encouraged me to do a really simple recipe that didn’t require many steps or have too many condiments/add-ons (I love my condiments and add-ons). So, we went super simple, yet really tasty.
If you want to celebrbate National Taco Day, but prefer your tacos with lobster, head over to these: Lobster Tacos with Warm Scallion Butter. And, if you’re not a seafood lover and want more plant-based tacos, these Roasted Cauliflower Tacos with White Beans are just up your alley.
Here’s how to make these Grilled Fish Tacos with Charred Red Cabbage:
Grilled Fish Tacos with Charred Red Cabbage
Corn tortillas topped with smashed avocado, charred red cabbage, seasoned cod, queso fresco, grilled scallions and fresh lime.
For the cod, red cabbage and scallions
- 1 pound cod filets
- 1 small head red cabbage sliced (core kept intact)
- 1 bunch scallions root end trimmed
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 8-10 small corn tortillas heated* (or use flour tortillas, if preferred)
- 2 limes, one sliced in half, the other cut into wedges
- 2 avocados, smashed or prepared guacamole
- 5 ounces queso fresco cheese, crumbled
Preheat grill to high heat. Clean and oil grates.
Place cod on tinfoil and red cabbage and scallions on a plate to prepare for grilling. Drizzle cod, red cabbage and scallions with extra virgin olive oil. Sprinkle Old Bay seasoning overtop cod. Sprinkle garlic salt and pepper overtop red cabbage and scallions.
Reduce grill heat to medium. Place cod (keep on tinfoil) onto one side of the grill. Place red cabbage slices directly onto the other side of the grill. Place scallions onto the top rack of the grill away from direct heat.
Grill fish and veggies until cabbage is lightly charred and fish flakes easily with a fork. Flip cabbage halfway through cooking time. Remove fish and veggies from grill. Squeeze the halved lime overtop the fish and flake the fish. When cooled slightly, roughly chop red cabbage and scallions.
Assemble tortillas by spreading each with smashed avocado, add roughly chopped red cabbage, flaked cod, scallions and queso fresco. Serve with lime wedges.
*To heat corn tortillas, place a cast-iron skillet over medium heat. Add tortillas and heat 30-60 seconds, flip, then heat an addition 30-60 seconds or until tortilla puffs a bit and develops a bit of color and light char. Repeat with all tortillas and keep warm in a clean dish towel. Alternatively, you can carefully heat tortillas one at a time directly over a gas flame, flipping tortillas with tongs and keeping a very close watch so they don’t catch fire. To heat flour tortillas, place a stack inside a clean dish towel. Heat for 30 seconds in the microwave.
Fresh fish should be kept in the coldest part of your refridgerator or on ice at 32 degrees F.
PIN for later: