Grilled Fish Tacos, Brown Rice, Grilled Zucchini, Virgin Margaritas
Servings 2
Calories 520kcal
Ingredients
Brown Rice
- ½ cup Brown rice rinsed
- Salt to taste
- Black pepper to taste
Fish Tacos
- 8 oz Tilapia filets
- ¼ tsp Ground cumin
- pinch Cayenne pepper
- ¼ tsp Salt
- ⅛ 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
Grilled Zucchini
- 1 Zucchini sliced into planks or rounds
- 1 tsp Extra-virgin olive oil
- 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.
- Grill zucchini: Drizzle with oil, salt, and pepper. Grill the zucchini until nicely charred and tender on both sides.
- Warm the taco shells on the grill if desired.
- 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 lettuce, fish, radish, and cilantro.
- Serve with lime wedges, brown rice, grilled zucchini, and virgin margaritas.
Nutrition
Calories: 520kcal | Carbohydrates: 74g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 461mg | Potassium: 1120mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1321IU | Vitamin C: 74mg | Calcium: 120mg | Iron: 3mg