BBQ · Cooking · Savory

Making Weeknight Dinners More Interesting

Grilled Fish Tacos with Tropical Salsa and Coleslaw

If you haven’t noticed already, I like to try my hand at making new things. It keeps life interesting; helps me have something to look forward to. Quite awhile ago now, I decided to start making new items for dinner. I started small – one new menu item a week, at least. Then it moved up to something new a few times a week. Now I’m experimenting with new things for school lunches too. I’m so into making better meals, that I’m taking it on as a challenge for Lent. I’ll also try to post the recipes for my most successful dinners for you to try too.

Tonights new and interesting dinner was fish tacos, made by my boyfriend. Isn’t he the best? Not only does he make me cheesecake, but also healthy, exciting dinners. I don’t keep him around for just the cooking though, his company is pretty awesome too – and he’s cute.

Anyway, that’s not what I started this post to write about. We wanted to try having more fish – he hates it, but I like it. It’s good for us, and when prepared well, tastes good too. I also give in and have steak with him often, so we compromised by agreeing to have fish once in a while. Tonight was one of those “once-in-a-while” nights.

From a previous taco night - Tacos with Dirty Rice and a Cucumber Watermelon Salad. Homemade tomato salsa and fresh guacamole. This night did have Fish Tacos, although the picture above is of a Chinese BBQ Pork taco.

This meal was SO tasty. It was also really quick and healthy. If you have any hang ups about eating and cooking fish, I have a few tips to help make the experience better. We grilled the fish in a foil pouch on the BBQ so my house wouldn’t smell fishy. We seasoned it with spices and lime to make it more flavorful – and hide any fishy tastes. Add some fresh salsa, coleslaw and a tortilla, and you have yourself a tasty, un-fishy fish taco.

To add to the exciting meal, we also created a new cocktail. We call it the “Dark and Drizzly”. A variation on a “Dark and Stormy” ginger beer and rum mix, we used ginger ale and rum..

His and Hers Dark and Drizzly Cocktails

Grilled Fish Tacos with Tropical Salsa and Coleslaw

Yield: 2 servings

Prep Time: 15 minutes | Cooking Time: 10 minutes


Grilled Fish Tacos

2 fillets of fish (we used tilapia, but any type of fish could be substituted)
1 tbsp lime juice
1/2 tsp dried chile flakes
1 tbsp cilantro, chopped
1/4 cup olive oil
A healthy pinch of cumin

4 small flour tortillas (if you’re lactose-intolerant like me, check ingredients to make sure there is no dairy)

2 cups coleslaw mix
3 tbsp coleslaw dressing (I normally like to make my own sauces, but for the sake of time we just used the coleslaw that was in my fridge already)

Tropical Salsa

1/2 cup tropical fruit, diced (we had a bag of frozen fruit mix containing mango, pineapple and strawberry)
1 tsp cilantro, chopped
Pinch of dried chile flakes
1/4 tsp mint
1 tsp red onion, diced
1 tsp red pepper, diced
Salt and Pepper, to taste


1. Mix lime juice, chile flakes, cilantro, olive oil and cumin. Pour into a plastic Ziploc bag with the fish fillets. Allow to marinate in the fridge for 10-15 minutes.

2. While the fish is marinating, pre-heat your BBQ on medium to medium-low heat, then get started on the salsa. Make the salsa by dicing the fruit, vegetables, and herbs, then mix with the seasoning in a separate bowl.

3. Create a pouch for the fish by taking a piece of tin foil (about 18 x 24) and layer a slightly smaller piece of parchment paper over that. Place the fish in the center, on top of the parchment layer. Fold the width to the center and to make a seam, and pinch tighly to seal. Fold the length sides individually to make a seam.

4. Place the tin foil pouch on the centre of the BBQ. Allow the fish to cook on one side for 3 minutes. Flip and cook on the other side for another 3 minutes. The fish will flake when it’s fully cooked.

5. Prepare the coleslaw by mixing the cabbage and dressing in a bowl.

6. Serve fish, salsa and coleslaw on warmed flour tortillas.

Dark and Drizzly Cocktail

Yield: 2 highballs

Prep Time: 5 minutes


355 mL can of Ginger Ale
2 oz shots of Dark Rum
Lemon Peel
Ice cubes


1. Place ice in glasses.

2. Split the can of ginger ale evenly between two glasses.

3. Take a spoon, and hold it about an inch over one of the glasses. Slowly pour a shot of rum over the spoon and top of the ginger ale. If you’re careful enough, you should be able to form a layer of rum on top of the ginger ale.

4. Top with a piece of lemon peel. Enjoy!


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