Wanna get away?
Let’s pretend we’re somewhere tropical for a little while.
If you already live in a tropical place, you’re excluded—my jealousy is real. For the rest of us, imagine warm sand, sea-breezes and a slow, lazy day. I’m hogging three towels, drenching myself with a water bottle because I don’t handle heat well, and reading light, escapist chick lit that feels like life advice. I sometimes treat fictional characters like real friends, and honestly, that’s part of my charm.
We sip margaritas, listen to waves, skip showers, and indulge in ice cream every day because that’s what vacation is for. You’re great company—vacation with you is the best, even with sand everywhere.
I refuse anything less than perfect fish tacos—coconutty and tropical to match the vibe. You roll up your sleeves and make these grilled coconut lime tilapia tacos, topped with a bright kiwi salsa. They’re fresh, flavorful and make me want to stay on vacation forever.
Grilled Coconut Lime Tilapia Tacos
Serves 4
- 6 tilapia fillets
- 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
- For topping: chopped avocado, shredded lettuce, cilantro
Two to 24 hours before serving, place the tilapia fillets in a large zip-top bag. In a bowl, whisk together coconut milk, lime zest, garlic, salt and pepper. Pour the mixture over the fish, seal the bag, and gently shake to coat. Refrigerate to marinate for 2–24 hours.
Preheat a grill, skillet, or oven to medium-high heat. Cook the tilapia 3–4 minutes per side, until the fish flakes easily with a fork. Warm the tortillas, assemble tacos with fish and desired toppings, then spoon generous amounts of kiwi salsa over each taco.
Simple Kiwi Salsa
- 4 kiwis, peeled and chopped
- 2 tablespoons finely chopped red onion
- 1/2 jalapeño, chopped (adjust to taste)
- 2 tablespoons chopped cilantro
- Pinch of salt
- Pinch of pepper
Combine the kiwi, red onion, jalapeño, cilantro, salt and pepper in a bowl. Mix gently and taste to adjust seasoning. Let the salsa sit a few minutes for flavors to meld, then serve atop the tacos.
These tacos are light, tangy and perfect for warm nights. Add a cold dessert and you’ll never want to go home.