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–+ servings

Bluefish Taco Bites

Grilled bluefish topped with slaw, guacamole, pickled onions, jalapeno and sour cream stuffed into scoop-sized tortilla chips. These light fish taco bites are flavorful, fun and crowd pleasing. Perfect for a party!
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Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 152 kcal

Ingredients
  

For the bluefish

  • 1/2 lb bluefish fillets skin on, patted dry
  • 1 teaspoon canola oil or other high heat, neutral cooking oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 lime, cut into wedges (use two wedges for the fish, the rest for serving)

For the cole slaw

  • 3 cups shredded cabbage or cole slaw mix (without dressing)
  • 2 tablespoons reduced fat mayonnaise
  • 2 tablespoons white wine vinegar
  • kosher salt to taste
  • black pepper to taste

Assembly

  • 50 whole grain scoop tortilla chips approximately half of a 10 ounce bag
  • 1/2 cup guacamole
  • 1/4 cup quick pickled onion* recipe below
  • 1/4 cup reduced-fat sour cream
  • 1 jalapeno very thinly sliced
  • 1/4 cup cilantro leaves

Instructions
 

  • Preheat grill to high heat.
  • Place fish on a piece of tin foil. Brush fish with oil and sprinkle with black pepper and salt. Squeeze two lime wedges overtop the fish.
  • Reduce the grill heat to medium high. Place the foil (with fish) on the grill. Cover and grill for 6-8 minutes, until fish flakes easily with a fork when inserted in the thickest part of the filet. Cook time will depend on the thickness of the filet. Remove fish from heat. Flake fish.
  • Combine cabbage, mayonnaise and vinegar in a medium bowl. Season with salt and pepper to taste.
  • To assemble, place two scoop chips on top of each other.
  • Add a small amount of slaw to each chip. Top with flaked fish, guacamole and pickled red onion. Drizzle with sour cream, then top with a jalapeño slice and cilantro leaves. Serve with remaining lime wedges.

Notes

  • Do not prepare these bites ahead of time, as they will get soggy. Prepare right before serving and don’t allow them to sit.
  • Use either whole grain or regular chips, depending on preference.
 
*For the pickled onions:
Serves: ~32
Serving size: 1 tablespoon
Ingredients:
  • 1 red onion, thinly sliced
  • ½ cup seasoned rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
Instructions:
  • Combine red onion, vinegar, sugar and salt in a glass container. Mix well. Cover and refrigerate for at least 8 hours or overnight, stirring it a couple times over the course of the chill time (if you can and if you remember!). Keeps for at least 3 days in the fridge.

Nutrition

Calories: 152kcalCarbohydrates: 13gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 20mgSodium: 136mgPotassium: 283mgFiber: 3gSugar: 1gVitamin A: 245IUVitamin C: 16mgCalcium: 42mgIron: 1mg
Keyword bluefish taco bites
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