I had a little leftover Triple Berry Salsa and a beautiful piece of Albacore Tuna in the back of my freezer so it was an easy decision to whip up these Delish Fish Tacos for dinner. I was in a bonus situation when I had some Never the Same Way Twice Coleslaw lurking in the fridge as well. I highly recommend it as an addition to your taco. You’ll have the crunch of the coleslaw, the succulent flavours of the freshly grilled fish and the kiss of flavour from the berry salsa to seal the delish on this deal.
The tuna is a family favourite. It’s sushi grade and comes from my sustainable fisheries subscription – Skipper Otto (not sponsored, I just like them). The tortillas are made locally at Las Tortillas in Calgary. I’ll bet if you look, you can find a Mexican family making tortillas near you too. It’s always nice to support local small businesses, isn’t it?
I hope you enjoy this great summer food. Pair them with a Margarita, Cervezas or my new favourite – Alcohol-Free Craft beer. Let me know how it goes. I’d love to hear from you.
PrintDelish Fish Tacos
Corn tortillas topped with a crunchy coleslaw, succulent grilled fish and a light and lively berry salsa.
- Prep Time: 5 minutes plus marinating time
- Cook Time: 10 minutes
- Total Time: 0 minute
- Yield: 4 to 6 servings
- Category: Fish and Seafood
- Method: Grilling
- Cuisine: Mexican
Ingredients
Zest and juice of 1 lime
¼ cup soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 Tablespoon Triple Sec
2 Tablespoons Tequila
1 finely diced shallot
2 teaspoons garlic paste
2 teaspoons ginger paste
2 Tablespoons fresh cilantro leaves, chopped
1 teaspoon freshly ground black pepper
1½ lbs albacore tuna steaks (or other firm fish like halibut), about 1 ½-inches thick
8 – 12 flour or corn tortillas
Never the Same Way Twice Coleslaw
Triple Berry Salsa
Instructions
Whisk together lime zest and juice, soy, olive oil, sesame oil, Triple Sec, Tequila, shallot, garlic, ginger, cilantro and black pepper in a 7X11-inch glass baking dish.
Place the tuna steaks in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes (2 hours max).
Preheat the grill or a large cast iron skillet over medium-high heat. Place the tuna on the grill rack or in the skillet and sear, without moving the steaks, for 3 minutes. Turn the steaks over and sear, again without moving them, for 2 minutes more.
Transfer the tuna to a cutting board and let rest for 5 minutes.
Grill the tortillas about 30 seconds on each side. Cover to keep warm.
Thinly slice the tuna and serve with warm tortillas, Never The Same Way Twice Coleslaw and Triple Berry Salsa or your favourite toppings.
