That’s SO Jenn Ingredient Challenge Night 2: Grilled Fish Tacos with Corn Slaw & Peach Salsa

The second night of my ingredient challenge lended itself to one of mine and my hubby’s favorites: fish tacos. They are such a light and healthy dinner, perfect for a summer evening. After all, we did just finish cake week in this house…

Fortunately, we recently froze fresh tilapia and halibut when we made ceviche. I let the fish thaw out overnight (hey, maybe this really does help me plan my meals in advance…) and it was ready for the grill pan. Of course you can sear these on the outdoor BBQ as well. Just a light sprinkling of simple seasoning is all its needs before hitting the hot grates.

I had mini soft tortillas from the last time I made tacos, and a ton of Mexican-style condiments. I usually order fish tacos with mango salsa so I substituted frozen peaches which I had on hand instead. Red cabbage and some livened-up greek yogurt made for a creamy, low-cal slaw that added a pleasant crunch.

I was all out of black beans and yellow rice so I utilized cannellini beans and brown rice instead. I actually think I prefer this combo! Tomatillo salsa over top gave it a hearty, authentic feel.

Hubby told me this meal was one of the best I’ve made. Who knew we had all the ingredients waiting in our house? I guess we’re 2 for 2! Now, how will I top this tonight?

Ingredients:

For Fish:

7 oz. tilapia

7 oz. halibut

1 tablespoon Adobo seasoning

1 tablespoon Mexican seasoning

1 tablespoon lime juice

For Slaw:

1/4 cup non-fat, plain Greek yogurt

1 teaspoon cilantro (optional)

1 tablespoon lime juice

1 teaspoon apple cider vinegar

1 teaspoon chopped red onion

4 tablespoons corn kernels

1/2 teaspoon celery seed

1/2 teaspoon Adobo seasoning

1/4 teaspoon chopped green chilies

2/3 cup shredded red cabbage

2/3 cup shredded packaged coleslaw

For Rice and Beans:

1 can cannellini (white) beans

1 bag frozen brown rice

Tomatillo salsa to taste

For Peach Salsa:

1/3 cup chopped frozen peach slices, defrosted (About 7 slices)

1 1/2 tablespoons chopped red onion

1 teaspoon lime juice

1/4 teaspoon cilantro (optional)

1/4 teaspoon Agave syrup

Instructions:

Mix together greek yogurt, lime juice, cilantro, chopped red onion, green chilies, celery seed, apple cider vinegar and Adobo seasoning.

Toss dressing with red cabbage, coleslaw and corn.

Dice peaches and add lime juice, red onion, cilantro and agave.

Prepare brown rice according to packaged instructions. Rinse and drain cannellini beans and warm over the stove. Serve together topped with tomatillo salsa.

Spray your grill pan with olive oil cooking spray and cut fish into strips.

Make a dry rub using 1 tablespoon Mexican chili powder and 1 tablespoon Adobo. Sprinkle seasoning on both sides of fish and grill a few minutes on each side. Squeeze about a tablespoon of lime juice before flipping once.