Indian Summer Grilled Fish Tacos

Help. Me. What the flying pig is with my allergies right now. Seriously. The minute I hopped off the plane in St. Louis it felt like as if my nose was a lamp post filled with moths. Slight exaggeration (but not really). Think about it. That would literally slay the feather in a tickling nose contest. Sneeze production would be up by 1000 points. And that is what I was legit feeling like last night.

If there is a decent way to scratch your nose in public please show me how. There was a point where I basically slapped my face with my hand (as oppose to my… foot?) just to try and take the focus off of the itchies and more on stinging pain. Ain’t no one looking for a date with a booger monster. I’ll be out of commission until this mold count chills the hell out.

But in the mean time, take advantage of this official “Indian Summer” cough global warming cough weather with these Indian Summer Grilled Fish Tacos.

**just kidding about the global warming. to each their own.

Recipe Notes:

You can use any white fleshed & mild fish that is available at your local market (i.e.: halibut, snapper, mahimahi, grouper, flounder).

Sprite/ 7-Up/anything else that is a flavored lemon-lime soda may be substituted for the lemon-lime seltzer if that is all you have on hand. *This helps kill any fish smell, tenderizes the fish (the soda) and I think makes for better flavor.

You don’t have to spiralize your zucchini or squash if you don’t have the tools available to do so, in which case cubing these vegetables are just fine (flavor will not be affected).

I chose to eat this without the tortilla but recommend grilling up a couple if you’re entertaining a group, as you want to make sure your guests at least have the option.

Indian Summer Grilled Fish Tacos

Prep time:  1 hour 30 mins

Cook time:  20 mins

Total time:  1 hour 50 mins

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Ingredients

• 2lbs cod filet

Marinade

• 6 ounces lemon lime seltzer
• 2 limes, juiced (about ¼ cup juice)
• 1.5 oz shot of tequila (and more for you!)

Rub

• 1.5 tsp coarse salt
• 2 tsp coarse pepper
• 2 tsp cumin
• 1 tbsp chopped cilantro

Fall Salsa

• 1 medium vidalia onion chopped small
• 4-5 cloves garlic minced
• 1 tbsp olive oil
• ⅛ cup tequila
• 1 jalapeno pepper, stemmed, seeded, diced (may leave seeds in for spice)
• 1 small sweet potato, cut into ¼” cubes
• 2 tsp coarse salt
• 2 tsp coarse pepper
• 3 tsp cumin
• 1 yellow squash, zoodled (or cut into ¼” cubes)
• 1 zucchini, doodled (or cut into ¼” cubes)
• 3 medium sized tomatoes chopped into half inch pieces
• handful cilantro leaves, chopped

Optional:

• 6" Tortillas
• Sliced Avocado
• Mexican Crema (Or sour cream)
• Extra Cilantro for garnish

Instructions

Grilled Fish:

1. First marinate fish for about hour remove pat dry. Next sprinkle on dry rub evenly and let stand for about 25 minutes. Turn grill on to medium heat and grill about 2.5 minutes per side of fish. Remove, tent with foil until ready to serve.

Salsa:

1. In a large pan over medium heat, add your 1 tbsp olive oil, let heat.
2. Next saute garlic for about 30 seconds, add onion and cook for two minutes.
3. Add jalapeno and sweet potatoes, cook another 5 minutes.
4. Add the squash, zucchini, salt, pepper and cumin stir well, cook 3-4 minutes..
5. Add tomato and cilantro cook another 3 minutes.
6. Turn heat off, bring to room temperature, salt & pepper to taste and then serve over grilled fish.

Optional:

1. Grill floured tortillas, serve with fish & salsa, top with some fresh avocado slices and torn cilantro.

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