Grilled Fish Taco with Freekeh, Cilantro And Tomatoes
Grilled Fish Taco with Freekeh, Cilantro And Tomatoes
Servings 4 (click to scale)
Calories 360kcal
Ingredients
- 1/2 cup tomatoes diced
- 1 cup shredded red cabbage
- 1 tbsp fresh cilantro chopped
- 8 ea scallions bias cut
- 1 cup water
- 1/2 cup freekeh uncooked
- 4 sprays cooking spray
- 16 oz tilapia fillets
- 1 tbsp Cajun seasoning
- 8 ea white corn tortillas 6”
- 1/4 cup queso fresco cheese
- 8 ea lime wedge
Instructions
- Prepare all of the vegetables. Set aside.
- Bring water to a boil. Stir in Freekeh, reduce heat and simmer covered for 20 minutes. Drain and set aside.
- Next, pre-heat grill, making sure the grill is extremely hot. Lightly spray each fillet with the cooking spray. Season one side of each fillet with the Cajun seasoning. Grill on each side 2-3 minutes or until the fish is opaque.
- Remove from the grill and prepare the taco. Divide the cabbage evenly between the tortilla shells. Top with tilapia, tomatoes, freekeh and crumbled queso fresco. Garnish with cilantro, scallion, and lime. Serve immediately.
Nutrition
Calories: 360kcal | Carbohydrates: 43g | Protein: 31g | Fat: 9g | Saturated Fat: 3.5g | Sodium: 310mg | Fiber: 9g
