Grilled Paiche Tacos with Pickled Veggies
Serves 4
Time 1 hr 35 min
Paiche (pronounced PIE-chay) is a deliciously thick and meaty though lean fish. This recipe calls for no added oil, so be sure to cook the fish in a grilling basket or on foil so it doesn’t stick to the grill grates.
Special Diets:
Ingredients
- 1 1/2 cup finely sliced green cabbage, (from about 1/4 head of cabbage)
- 1 red bell pepper, diced
- 5 radishes, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup white vinegar
- 1/8 teaspoon fine sea salt, divided
- 3/4 pound boneless, skinless paiche fillet, in one piece
- 1/2 teaspoon no-salt-added chili powder
- 4 100% whole-grain tortillas
Method
In a large bowl, combine cabbage, bell pepper, radishes, jalapeño, vinegar and a pinch of the salt, and toss to combine.
Cover and refrigerate at least 1 hour and up to 1 day. Drain before serving.
Prepare a grill for medium-high heat cooking.
Sprinkle paiche with chili powder and remaining salt, and place in a grilling basket or on a double layer of aluminum foil.
Grill, turning the basket once (or flipping fish with a spatula if using foil), until fish is just cooked through, 8 to 10 minutes.
Transfer fish to a plate and break into chunks, using a fork.
Place tortillas on the grill and grill until warm and lightly browned, about 30 seconds per side.
Fill tortillas with fish and pickled vegetables.
Nutritional Info:
Per serving: 1 taco with veggies, 240 calories (40 from fat), 4.5g total fat, 0g saturated fat, 40mg cholesterol, 320mg sodium, 26g carbohydrates (4g dietary fiber, 3g sugar), 21g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup finely sliced green cabbage, (from about 1/4 head of cabbage)
- 1 red bell pepper, diced
- 5 radishes, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup white vinegar
- 1/8 teaspoon fine sea salt, divided
- 3/4 pound boneless, skinless paiche fillet, in one piece
- 1/2 teaspoon no-salt-added chili powder
- 4 100% whole-grain tortillas