Summertime Grilled Fish Tacos W/ Cilantro-Lime Slaw

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Y'allllllll. I'm bracing myself for a real battle with my self control. Know why? Because it's that time of year when all I want to eat on repeat is some variation of fresh mango/pineapple, grilled fish tacos, and ice cream. I don't know what it is about those three food groups but they are virtually all I need during the hot months. I mean, look, we all know that ice cream is a summer food group entirely by itself, especially when it's the homemade stuff: eggs, whole milk...it's a protein. Don't argue with me on this one. Also, a couple weeks back, fresh off Cinco de Mayo, some friends + sisters and I found the best little authentic taco joint in Virginia Beach - Gringo's Taqueria. I foresee staking out in that place for the rest of the summer. If I go missing and don't answer my phone, go ahead and check there first. I can't pick up my phone while my hands are full of taco. It's a law. And as for pineapples? Prince Harry was photographed at Ascot sitting behind one which I totally think is a sign that pineapples are royalty. 

Thank goodness I don't have to wait till I can manage a drive to the Oceanfront to enjoy killer fish tacos! Last summer my family and I perfected our fish taco system: glistening grilled fish, fresh mango, a shaved cabbage + lime + cilantro slaw. I've been waiting to share this recipe on the blog ever since then, but they do say that certain things only get better with time. I think that totally goes for the best taco formulas too, don't you? My family's grill caught on fire a few weeks back and the bottom totally burned out but I was still able to grill the fish for these tacos. And on that note of real life: when I left the house the morning I planned to make fish tacos, I had made sure that we had enough tortillas to accomplish the recipe shoot. By the time I got home from work and started making dinner, we had one dog-eared tortilla left over and not a single car left at home with which to drive to the grocery store. So the lone, crumpled, tortilla gets to star in the blog post and the rest of us ate fish nachos. Good rescue, franz. I think what I maybe love most about these fish tacos are how unlike normal Mexican food they are. Heck, I don't even know if they're Mexican in anything but name and the variety of spices used in the marinade. You'll never see cheese or sour cream near these tacos and even though cumin is used in my recipe, it takes a back seat and plays companion to a myriad of other flavors. 

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Summertime Grilled Fish Tacos
serves 6

6 fillets of white fish, such as tilapia
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon chili powder
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 cup olive oil
juice of 3 limes (about 1/2 cup fresh lime juice)
chopped mango
chopped avocado
1 recipe cilantro-lime slaw (recipe to follow)

1.) Combine all spices with olive oil and lime juice and in that blend, marinate the fish fillets for twenty minutes.
2.) Brush grill with olive oil before grilling fish lightly on each side until just cooked through and to a slightly translucent (but mostly opaque) white. Remove from heat, break apart with a fork, and fill tortillas. Top with mango, avocado, and cilantro-lime slaw.

Cilantro-Lime Slaw
serves 6
2 cups shaved cabbage
1/4 cup chopped cilantro (about half a bunch)
1/4 teaspoon sea salt
1/4 teaspoon paprika
juice of two limes
generous drizzle of olive oil

1.) Combine all ingredients and toss gently. Allow to sit for at least half an hour before serving to allow a marriage of flavors.

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