One of the many benefits of living in Southern California is the abundance of quality Mexican food. From your best-kept secret taquerias in the Valley to the local taco stand by the beach, amazing Mexican cuisine is plentiful. Despite how great these dishes taste, they don’t really help our waistlines. We’ve decided to create a 100% Bikini Approved Fish Taco recipe to celebrate this warm weather and help us curb our burrito cravings. Enjoy our Bikini Cleanse SoCal fish taco recipe!
Fish Ingredients
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1 head butterhead lettuce
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2 (4-6 ounce) eco-friendly salmon fillets (or any white fish you desire)
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Extra Virgin Olive Oil
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Lime Juice
Lime Slaw Mix Ingredients
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Shred 3 cups of mixed cabbage
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1/4 cup of fresh chopped cilantro, leaves only
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Juice of 1 lime mixed with 2 tbs of extra virgin olive oil
Directions
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Preheat the grill on high heat.
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While the grill is heating up, drizzle the salmon with EVOO. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
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Place the fish on the grill and immediately lower the heat to medium. Cook until the fish is barely done, just starting to flake but with some softness left. This normally takes 5-8 minutes for individual fillets, a whole fish fillet will take longer.
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While the fish is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
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When salmon is finished, cut into bite-size pieces and sprinkle with wedge of lime juice.
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In a small bowl whisk together the lime juice and olive oil
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In a medium bowl add the slaw mix and cilantro
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Pour lime mixture over slaw mix and add salt to taste
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Take butterhead lettuce and place fish pieces into the lettuce. Top with the slaw mix to desired amount