BY: ANDREA ALDEN

This recipe for tilapia tacos with lime cream is sensational. Brightly coloured, fragrant and intensely flavoured; With inspiration from Mexican cuisine, this recipe is a masterpiece and will delight even those who are not fish lovers. The fish remains firm and is buttery tender at the same time, with a refined but reserved taste. The delicious taste of the small pieces of fish is enhanced by the charcoal and the smoke aroma. The coleslaw is colorful and slightly sour and the spicy cream rounds off the taste explosion.

INGREDIENTS

Marinade

• 3 tbsp melted coconut oil
• 2 tbsp lime juice
• 2 1/2 tsp ground cumin
• 2 1/2 tsp paprika powder
• 1 small red chili pepper, chopped
• 1 garlic clove, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Coleslaw

• 6 tbsp sour cream
• 4 tbsp mayonnaise
• 1 1/2 tbsp lime juice
• Lime zest
• Salt to taste
• 1/2 (about 3 cups) small red cabbage, shaved
• 1/3 cup chopped cilantro
• 2 to 3 spring onions, sliced
• 1 garlic clove, chopped
• remaining lime juice

PREPARATION

1. Prepare the lime cream in a bowl: Mix all the ingredients and stir until smooth. Place in the refrigerator until serving.
2. Add the coleslaw ingredients to another bowl and toss until everything is coated.
3. Separate the thin side of the fillets from the thicker back of the fillets to make 8 fillets, 4 thin and 4 thick. Mix the ingredients for the marinade in a bowl or baking dish. Using a Napoleon marinade brush, generously coat the fillets on both sides with the marinade.
4. Preheat the grill to the highest setting, to around 260°C. Clean the grill thoroughly and preheat it again. Brush grill grates with a little heat-resistant avocado or coconut oil. Place all fillets on the grill over direct heat. Turn the grill down to medium, around 180°C.
5. After 3 to 5 minutes, turn the fish with a fish spatula or grill tongs. If nice grill marks have formed, it should be no problem lifting the fish from the grill. If the fish does not come off the grill, continue grilling for a moment and then try again. The thinner fillets cook through faster than the thicker ones. Keep this in mind.
6. The fish is ready when it has taken on a milky color and can be easily cut into pieces. Place fish on flour tortillas and cover with coleslaw, pour plenty of lime cream over it and serve immediately. For an even more intense flavor, you can add a squeeze of grilled lime.

While writing the seafood grill blog, I realized that I hadn't grilled a seafood recipe in a while. There are many shrimp and salmon recipes, but there is much more than that. And that's exactly why I made these grilled tilapia tacos with lime cream. Fragrant, colorful, fresh and simply perfectly seasoned. You'll have to choose between Instagram and eating these incredibly amazing looking tacos!

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