This past weekend, I said goodbye to my wonderful Grandad. Writing for this site has been hard not only because I am totally heartbroken, but also because I know that every time I write a post an alert email will ping into his inbox, never to be opened by him. Those kinds of harsh, small truths are the ones that are feeling the hardest to accept. Today I’ve been hovering somewhere between the depression and anger stages of grief – either crying or raging. In one of my anger moments I was reminded that, in the face of that kind of emotional intensity, it’s important to try and soften and choose love and to send the love to Grandad; my relationship with him doesn’t end just because his physical body is gone…So I’m trying, though sometimes it makes me cry harder. During my most recent crying spell of today (which took place about 30 minutes ago), I just sat and meditated through the sobs, and some of the memories that flashed back were of our family trips to Mexico.
When we were kids, Grandad used to take all of us to Mexico. And when I say all of us, I mean all of us: My grandmother (AKA Nonna), his three sons, their spouses, and their kids – sometimes we’d be 15+ people! Even before Grandad died, these trips were the source of my favorite childhood memories: the days on the beach, body surfing in the sea with my dad and Uncles, building huge sandcastles all together, playing cards with Nonna and my cousins, siestas on grandad’s chest under a big sun umbrella after a big meal of tacos. The memories go on and on and they bring so much warmth to my heart (though right now they come with a bit of an ache too).
I know Grandad would have wanted me to press on despite my sadness, so I decided to post this taco recipe in honor of him. I know he would have liked it and, come my newsletter release on Friday, this would have been the recipe he would have written me about. I also found these fun old pics from our Mexico trips that I thought would be fun to share here. Much love and thanks to everyone who reached out in the comments and in emails when they heard Grandad had died. I can’t tell you how appreciated it is. Truly, thank you.
5 Ingredient Grilled Fish Tacos with Salsa Verde Slaw
8 ounces Mahi Mahi filet or Tilapia
1/2 cup salsa verde or tomatillo salsa, plus more for serving
1-tablespoon vegetable oil, plus more for brushing the grill
1/2 cup crema or sour cream, plus more for serving
2 cups prepared coleslaw mix
Kosher salt and freshly ground black pepper
4 corn tortillas
Serve with lime wedges, optional
1.Toss the fish with 1/4 cup of the salsa verde and 1 tablespoon of vegetable oil; set aside while you prepare the slaw.
2.Combine the remaining salsa with the crema or sour cream in a medium bowl. Add the coleslaw mix and toss until well combined, season with salt and pepper to taste.
3.Brush a grill pan with some vegetable oil and heat over high heat. Shake any excess salsa from the fish and place on the grill. Cook until grill marks appear, turning once, about 4-5 minutes per side, depending on thickness. Remove from the grill and let the fish rest for 5 minutes. Cut the fish into bite -sized pieces.
4. Lightly warm the tortillas in a dry skillet or in the microwave as per the package directions. Fill each evenly with some fish, and then top with the slaw. Serve with additional salsa verde, crema, lime wedges, optional.