grilled fish tacos with cucumber salsa, sriracha dressing, and corn nuts

Last week, Minnesotans enjoyed a warm and sunny, puddly teaser thaw, and it seemed spring was just around the corner. Sadly, winter made an all-star comeback this morning, and the icy Minnesota wind that chapped my ears as I left for work sounded especially smug.

"Corn ... Nuts!"

I’m still pouting over my not-trip to Mexico, so I’m sharing another not-authentic Mexican recipe. These delightfully spicy and crunchy fish tacos look winter square in the face and say, “BITE ME.”

As much as I love batter fried fish (fish and chips, like, woah), I don’t really like deep frying in my kitchen.

Grilled Tilapia

Or, more accurately, I don’t like cleaning up the mess left by deep frying in my kitchen. So rather than dragging out the kitchen kettle and dealing with all that oil, I marinated the fish and grilled it on my little electric grill.

I made a cucumber salad instead of the more traditional cabbage slaw, but that left me with a pretty soft, squishy taco.

So I took a little inspiration from Heathers, and added a handful of Corn Nuts for some crunch. I drizzled the top with a spicy and tangy sriracha dressing, and saved the leftover dressing to use as a dip for tater tots, à la the Bulldog.

Recipe below the fold

Grilled Fish Tacos with Cucumber Salsa, Sriracha Dressing, and Corn Nuts

Serves six.


Adapted (just barely) from

1/4 cup olive oil

2 tablespoons distilled white vinegar

2 tablespoons lime juice

1 1/2 teaspoons honey

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon sriracha sauce

1 pound tilapia fillets, cut into chunks

To make the marinade, whisk together the olive oil, vinegar, lime juice, honey, garlic, cumin, chili powder, and sriracha sauce in a bowl until blended. Place the tilapia chunks in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate for 2 hours.

Cucumber Salsa

Adapted from

1 medium cucumber, cut in matchsticks

2 dozen grape tomatoes, chopped (about 5-6 ounces)

1/2 jalapeno pepper, seeded and minced

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon lime juice

2 teaspoons minced fresh cilantro

1/4 teaspoon salt

In a medium bowl, stir together all ingredients. Cover and refrigerate for 1 hour.

Sriracha Dressing

3 tablespoons mayonnaise

1 tablespoon sriracha sauce

1 teaspoon lime juice

1/8 teaspoon salt

In a small bowl, combine all ingredients and stir until smooth.

1 (10 ounce) package tortillas

1 small bag of Corn Nuts

Preheat your grill on high heat and lightly oil. Lay on the fish pieces and grill, turning once, for about 9 minutes.

Fill the tortillas with the grilled fish and cucumber salsa, drizzle with sriracha dressing, and top with Corn Nuts.

Linked to: The Sweet Details, Chef in Training, Eat at Home

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