Wanna get away?
Let’s pretend we’re somewhere tropical for a while.
If you already live in a tropical place, you don’t get to play—jealousy disqualifies you.
We’re lying on the beach, and it’s perfect. I’m hogging three towels and dousing myself with water because even though I crave heat, I turn into a statue when it gets too hot. I’m reading light, escapist novels you might call trash, but to me they’re essential life advice. I picture the characters as my real friends, which is probably half of my problem.
We sip pitcher after pitcher of margaritas, listen to the waves, skip showers, and eat ice cream every day—because that’s what vacations are for.
You’re a great travel companion. I don’t even mind the sand stuck in my swimsuit.
I demand fish tacos—only fish tacos—and not just any fish tacos. I want ones that taste a little coconutty and tropical to match our imaginary paradise. You do your best to satisfy my picky palate and make these tacos, piled high with fresh kiwi salsa. They’re so good I decide I’m never leaving.
Grilled Coconut Lime Tilapia Tacos
Serves 4
- 6 tilapia filets
- 1/3 cup light coconut milk
- 1 teaspoon freshly grated lime zest
- 3 garlic cloves, minced or pressed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- whole wheat tortillas
- toppings: chopped avocado, shredded lettuce, cilantro
Two to 24 hours before serving, place the tilapia filets in a large zip-top bag. In a bowl, whisk together the coconut milk, lime zest, garlic, salt, and pepper. Pour the mixture over the fish and seal the bag, gently shaking to coat. Refrigerate and let marinate for 2 to 24 hours.
Preheat a grill, a skillet, or your oven to medium-high heat. Cook the tilapia 3–4 minutes per side, until it flakes easily with a fork. Serve the fish in warm tortillas and add avocado, shredded lettuce, cilantro, and kiwi salsa as desired.
Simple Kiwi Salsa
- 4 kiwi fruit, peeled and chopped
- 2 tablespoons finely chopped red onion
- 1/2 jalapeño, seeded and chopped (adjust to taste)
- 2 tablespoons chopped cilantro
- pinch of salt
- pinch of pepper
Combine all ingredients in a bowl and mix gently. Taste and adjust seasoning. The bright, tangy salsa pairs beautifully with the coconut-lime fish.
If there’s dessert, I’ll stay on this beach forever. If not, I might actually go home.