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Fish Tacos and Guacamole + Girls’ Pool Party | Shay’...

Shay Mitchell Follow
  • Video description
  • 7 years ago
  • 495,373 views
  • 18,517 likes
  • 666 comments
Hey YouTube friends! Summer has finally arrived and 4th of July is right around the corner! Beautiful weather, fish tacos, Palm Breeze, and of course amazing friends are the perfect ingredients for a girls’ day hanging out at the pool! Let me know how you are spending your summer!

Try this sweet treat to keep you cool this summer! https://goo.gl/lprCnS
Check out my weekend trip to Palm Spring with Michaela and Sammy for an Amore and Vita photo shoot! https://goo.gl/xap0Df
Learn more about me in my June Q&A! https://goo.gl/IWLb1g

Follow me!
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Palm Breeze: http://www.drinkpalmbreeze.com

Fish Tacos
Prep Time: 20 minutes
Cook Time: 8 minutes
Serves: About 6

Ingredients
Tacos
1 lb Tilapia, cod or mahi mahi fillets
2 tbsp canola oil
1 1/2 tbsp fresh lime juice
1 clove garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper (optional)
Salt and pepper
6 corn or flour tortillas
1 large hass avocado, sliced
Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)

Slaw
1/2 small red cabbage, cored and sliced thin (8 oz)
1/4 cup cilantro, chopped
3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
1 1/2 Tbsp lime juice
1 Tbsp canola oil

Directions:
In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Place fish into a gallon size resealable bag or bowl and pour marinade over fish. Massage in bowl or seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
For the red cabbage slaw:
Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.

The Perfect Guacamole
2 Avocados
2 Limes
1 Jalapeño
1 Tomato
1 tablespoon coarse salt
1/4 cup of red onion

Directions:
Cut avocados in half, remove pits and scoop out inner flesh.
Mash avocados and mix with ingredients.
Enjoy or cover and refrigerate for 30 minutes before serving. (optional)
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