When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.

Friday, June 6, 2014

Fantastic Fish Tacos (gluten-free, dairy-free)

Now that warm summer weather is here, fish tacos is one of our family's favourite simple dinners on a Friday evening. We like to pick up some fresh tilapia fillets, an assortment of colourful produce for fixin's, and a batch of warm, just-made corn tortillas from a couple of great local food places.  In almost no time at all, we have a healthy and delicious meal ready at home that makes everyone at the table happy. If you haven't tried fish tacos yet, I think you're going to love these!

Fish Tacos

For the fish:

(The recipe for the seasoning mixture is based on one from Canadian Living's The Barbecue Collection cookbook.)

4 fresh tilapia fillets
1 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp ground cumin
1/4 tsp black pepper
grapeseed oil

For the tacos:

12 gluten-free corn tortillas 

(If you live in the K-W area, the freshly made tortillas from taco farm are so good!  They're also made from non-GMO corn.)

pea shoots
diced avocado
diced red pepper
diced mango
minced red onion
chopped fresh cilantro
lime wedges

Brush your grill grates with grapeseed oil, then preheat the grill to medium heat.
Mix together the paprika, sea salt, cumin, and pepper in a small bowl.  Sprinkle the seasoning mixture over both sides of each tilapia fillet, then brush the fillets with oil.
Place the fish on the grill.  Cook for five minutes on one side, with the barbecue lid closed, then carefully flip the fish fillets once and cook for seven minutes on the second side, or until the fish flakes easily.
Gently remove the cooked fish from the grill and place it on a serving dish.

We like to have everyone assemble their own tacos once we sit down together, by placing some of the fish in warm corn tortillas, and then adding favourite toppings from the pea shoots, avocado, red pepper, mango, red onion, and cilantro that are ready in small serving bowls in the centre of the table.  Squeezing some fresh lime juice over everything before eating the tacos is the perfect finishing touch.

Fish tacos are such an easy-to-prepare and tasty, fresh meal that I'm sure it will be on our family's dinner menu often this summer. If you're already a fan of fish tacos like we are, what are your favourite toppings to use?  

This post is linked to Gluten-Free Wednesdays.


  1. These look fabulous, Lisa. Will definitely make your fish tacos in the near future. Wish I had those non-GMO tortillas. Might have to make my own next time.


    1. Thanks, Shirley! :) Oooh, homemade tortillas! If you make your own, please share your recipe with me! That's something I haven't tried making yet....

    2. Lisa, I'm sure you saw Megan's spinach tortillas and the epic tortilla roundup on gfe that I linked to in the GFW post. Homemade and fabulous tortillas are very doable! :-)