Sea Salt & Lime Grilled Fish Tacos

Sea Salt and Lime Grilled Fish Tacos

Sea Salt & Lime Grilled Fish Tacos.
Photo courtesy of the Food Channel

• 1 pound (1-inch thick) red snapper fish fillets
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup canola oil
• 1/4 cup prepared salsa verde
• 1/4 cup reduced-fat mayonnaise
• 1 teaspoon sea salt, divided
• 2 cups shredded coleslaw blend
• 16 avocado slices (about 2 small avocados)
• 8 corn tortillas
• 2 limes, cut in half

Preheat grill to medium-high heat.

Combine lime juice, cilantro, oil, and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.

For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.

Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.

Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.

Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.