Make-Ahead Fish Tacos Recipe - Clean Eating Magazine

Grilled Cod & Poblano Tacos with Gremolata

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.
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Grilled Cod & Poblano Tacos with Gremolata recipe

Grilled Cod & Poblano Tacos with Gremolata

MAKE AHEAD: Cut, stem and seed poblanos. Prepare the gremolata (through Step 1). Cut foil and parchment pieces for the grill.

FINISH ON SITE: Grill tortillas, poblanos, avocados and cod; assemble tacos.

PACK THESE TOOLS: Grill, grilling tongs, brush, spatula, knife, cutting board and fork.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 6 tbsp fresh cilantro

    ¼ cup fresh flat-leaf parsley

    3 cloves garlic

    ½ red jalapeño or serrano chile, halved and seeded

    2 tsp finely chopped lime zest + 3 limes, quartered, for serving

    12 6-inch corn tortillas

    4 poblanos (4 oz each), each cut into 3–4 large pieces, stemmed and seeded

    4½ tbsp olive oil, divided

    3 avocados, halved and pitted

    1¼ tsp sea salt, divided

    ¾ tsp ground black pepper, divided

    1½ lb skinless cod fillets

    1 tsp ground coriander

Preparation

1. Prepare gremolata: On a cutting board, chop cilantro, parsley, garlic, chile and lime zest together (or pulse together in a food processor). Transfer to a portable lidded container; refrigerate.

2. Preheat a grill or grill pan on medium. Grill tortillas until grill-marked, about 2 minutes per side.

3. Brush poblanos with 2 tbsp oil and halved avocados with 1 tbsp oil. Grill avocados on high, cut side down, until grill-marked, about 2 minutes. Grill poblanos until crisp-tender, about 5 minutes per side. Season poblanos with ½ tsp salt and ¼ tsp pepper. Thinly slice poblanos crosswise and thinly slice avocados.

4. Reduce heat on grill to medium. Brush cod with remaining 1½ tbsp oil, sprinkle with coriander, ¾ tsp salt and ½ tsp pepper, and grill until marked and flaky, 4 to 5 minutes per side. Transfer to a cutting board and flake into large chunks. (NOTE: To prevent delicate fish from flaking too much on the grill, cut pieces of foil an inch wider than the size of the fish and line with a smaller piece of parchment paper. Brush generously with oil, then cookw fish on top. If you’re using a grill pan, you can place fish straight into pan.)

5. Divide avocados, poblano, flaked fish and gremolata among tortillas. Serve with lime wedges.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 481
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 43 mg
  • Fat Content: 28 g
  • Fiber Content: 12 g
  • Protein Content: 24 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 482 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 19 g
  • Polyunsaturated Fat Content: 4 g