• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Fish Tacos on Grilled Eggplant Tortillas

    Grilled eggplant provides a wonderful bed for any filling – but especially this cumin-dusted fish. We call them tacos but you can call them delicious. 


    Ingredients
    1
    large eggplant, sliced vertically into 1/2-inch pieces
    1 1/2
    pounds
    white fish (tilapia, sole, or cod)
    2
    tablespoons
    lime juice plus lime wedges for serving
    3
    tablespoons
    olive oil plus more for grilling and sauteing
    3
    cloves
    garlic, pressed
    1
    teaspoon
    cumin
    1
    teaspoon
    salt-free adobo
    1/2
    teaspoon
    granulated garlic
    1 1/2
    cups
    cremini mushrooms, sliced
    1/2
    cup
    grape tomatoes, halved
    1/4
    cup
    cilantro, chopped
    Directions
    Preheat the oven to 400 degrees.
    Place the eggplant slices onto a paper towel and salt them generously (about 2–3 teaspoons) to draw out the moisture. Let sit for 15 min. Once the water pools to the top, dab with a paper towel until completely dry.
    Over medium-high heat, sauté the mushrooms in olive oil until crispy and brown. Sprinkle with salt and pepper and set aside.
    Oil your grill or grill pan and over medium-high heat, sear the eggplant slices for 2–3 minutes per side. 
    Combine the fresh garlic, cumin, adobo, granulated garlic, salt, pepper, oil, lime juice, and half the cilantro. Spread liberally over the fish.
    Place the fish on a parchment-lined sheet pan and roast for 7–10 minutes.  
    Arrange the fish over 1–2 pieces of eggplant and top with the mushrooms, tomatoes, and fresh cilantro. Enjoy!

    The base number of servings for this recipe is 4
    OK

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