Grilled Fish Tacos, Brown Rice, Lemon Grilled Asparagus, Virgin Margaritas
Servings 2
Calories 539kcal
Ingredients
Brown Rice
- ½ cup Brown rice rinsed
- Salt to taste
- Black pepper to taste
Fish Tacos
- 8 oz Tilapia filets
- 1/4 tsp Ground cumin
- pinch Cayenne pepper
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tsp Extra-virgin olive oil
- 4 Soft taco shells
- 1 cup Butter lettuce or preferred lettuce shredded
- ⅓ cup Radish sliced
- ¼ cup Fresh cilantro
- 2 wedges Lime
Asparagus
- 1/2 bunch Asparagus 1 inch trimmed off the bottom
- 2 tsp Extra-virgin olive oil
- 1/8 tsp Lemon zest
- Salt to taste
- Black pepper to taste
Virgin Margaritas
- 2 tsp Maple syrup
- 16 oz Water
- 4 oz Orange juice
- ½ cup Lime juice or more if needed
- Ice if desired
Instructions
- Prepare the ingredients as instructed above.
- Prepare and cook the rice according to the directions on the package. Once tender, season with salt and pepper.
- Preheat the grill or grill pan over medium heat.
- Season the tilapia with cumin, cayenne, salt, and black pepper. Drizzle with olive oil.
- Grill the fish to an internal temperature of 145°F (63°C). Cut into pieces.
- Warm the taco shells on the grill if desired.
- Grill asparagus: Drizzle with oil, lemon zest, salt, and pepper. Grill the asparagus until nicely charred and tender on all sides.
- Prepare virgin margaritas: Mix all ingredients until combined. Adjust ingredients as needed to taste. Serve over ice, if desired.
- Prepare tacos: Fill the taco shells with fish, top with lettuce, radish, and cilantro, and serve with lime wedges on the side.
- Serve with brown rice, grilled asparagus, and virgin margaritas.
Nutrition
Calories: 539kcal | Carbohydrates: 73g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 456mg | Potassium: 1075mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1967IU | Vitamin C: 58mg | Calcium: 126mg | Iron: 5mg