I still remember the first time I ate fish tacos, way back when I lived in DC. I had seen them in an advertisement and decided that I absolutely had to have them for lunch. I walked about three-quarters of a mile (in heels!) to the place that had them and put in my order. After waiting for what felt like forever, I was presented with greasy fried fish in gummy tortillas. So disappointing. Totally not worth the achy feet (or the $10).
Thankfully, that was several years ago so I’ve had lots of time to perfect my own recipe. These tacos are nothing like those other ones. Instead of being heavy and greasy, they’re light and fresh. The fish is marinated in a mix of citrus juices and spices and then grilled. Stuff that into some grilled flour tortillas and top it with spicy pickled onions (one of my favorite condiments ever) and salsa verde for a simple, fresh meal that reminds me of the beach.
A few weeks ago, Shawn and I went to Red Lobster to grab a quick dinner before we saw a movie. I spent all day thinking about how excited I was to get the coconut shrimp, which I haven’t eaten in years. Then we got there and I looked at the menu. 880 calories before you even start thinking about sides? I don’t think so!
I ended up getting the garlic-grilled shrimp, which were a much more reasonable 370 calories (and were really tasty – I recommend them!) but I couldn’t get those coconut shrimp out of my head. So I made them myself. And healthified them, of course.