Time: 10 min.
Complexity: easily
Servings: 6 - 8

A marinade of lime juice and fresh herbs adds a vibrant flavor to the shrimp and tilapia. The filling pairs perfectly with a crisp, spicy coleslaw. Because tilapia fillets are thicker on one side, they are difficult to cook evenly. Here, they are split along the center seam so the two pieces can be grilled separately.

Ingredients:

Marinade

• 700 g tilapia fillet
• 700 g large shrimp, peeled and tails removed
• 1/2 cup lime juice (about 5 limes)
• 1/3 cup olive oil
• 1/3 cup fresh marjoram leaves
• 1.25 cups fresh cilantro leaves
• 1/4 tsp crushed red pepper flakes
• 1 small clove of garlic
• 1 tbsp vegetable oil, plus extra for greasing the grill

Salad

• 4 cups finely shredded white cabbage (about 1/2 a medium head)
• 1/2 cup sour cream
• 3 tablespoons pickled jalapeños, chopped, plus 1 tablespoon marinade

Taco

• 24 soft corn tortillas
• 4 green onions, white and green parts thinly sliced ​​(about 3/4 cup)
• 4 large radishes, thinly sliced ​​(about 3/4 cup)
• 2 tbsp. ready pico de gallo sauce or fresh salsa

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tilapia, shrimps, white cabbage, jalapeno pepper, radish, pico de gallo sauce, marjoram, lime juice, tortilla, sour cream

We recommend

Preparation:

Step 1
• MarinadeIn a small food processor or blender, combine the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove, and 1/2 teaspoon salt until smooth. Cut each tilapia fillet in half along the seam, separating the thicker portion from the thinner one. Place the fish and shrimp in a large zip-top bag and add the marinade. Toss to coat, seal, and refrigerate for 1 hour.
Step 2
• SaladIn a large bowl, toss the cabbage with 1/2 teaspoon of salt and let sit at room temperature for 30 minutes to soften slightly. In another large bowl, combine the sour cream, jalapeño, and pepper marinade. Add the cabbage and toss. Season with black pepper, cover, and set aside.
Step 3
• Preheat grill to medium-high heat.
  
  Place the tilapia and shrimp on a rimmed baking sheet, sprinkle with 1/2 teaspoon salt and a couple of pinches of pepper. Brush the fillets with 1 tablespoon of vegetable oil. Lightly oil the grill grate.
Step 4
• Taco. Wrap it up. tortillas Wrap in foil and place on the edge of a hot grill while you grill the fish and shrimp.
  
  Grill the tilapia, starting with the thicker parts: 4 minutes for thicker parts and 3 minutes for thinner parts. Using a spatula, remove the fish from the grill and carefully turn it over. Grill until cooked through, another 2-3 minutes.
Step 5
• Grill the shrimp for 2-3 minutes, turning halfway through, until they're no longer translucent. Serve with tortillas, lettuce, green onions, radishes, and salsa.

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