Serves 6
35 min
Grilled Fish Tacos With Lime Cabbage Slaw
Recipe GLPR8ae0dc6026cd4c
Succulent grilled fish seasoned with warm spices and lime, served in soft corn tortillas with crisp lime-dressed cabbage slaw and your choice of fresh toppings. A light, flavorful Mediterranean-inspired meal ready in under 30 minutes.
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Ingredients
1 pound tilapia or cod fillets
2 tablespoons canola oil
1.5 tablespoons lime juice
1 clove garlic, minced
1.5 teaspoons chili powder
0.5 teaspoon ground cumin
0.5 teaspoon paprika
0.125 teaspoon cayenne pepper
Salt to taste
Freshly ground black pepper to taste
6 corn tortillas, warmed
0.5 red cabbage, cored and thinly sliced
0.75 cup fresh cilantro, chopped
0.75 cup red onion, thinly sliced
1.5 tablespoons lime juice for slaw
1 tablespoon canola oil for slaw
1 avocado, sliced
Sour cream for serving
Cotija cheese for serving
Hot sauce for serving
Salsa for serving
Directions
In a small bowl, combine the canola oil, lime juice, minced garlic, chili powder, ground cumin, paprika, and cayenne pepper. Season generously with salt and freshly ground black pepper and stir until well mixed. Place the fish fillets into a resealable plastic bag and pour the marinade over them. Seal the bag, shake gently to coat all sides of the fish with marinade, and refrigerate for 20 minutes to allow the flavors to infuse.
While the fish marinates, prepare the cabbage slaw. In a medium bowl, combine the sliced red cabbage, chopped cilantro, and thinly sliced red onion. Drizzle with lime juice and canola oil, then season lightly with salt and pepper. Toss everything together until evenly coated, then set aside.
Preheat your grill to medium-high heat. Lightly brush the grill grates with oil to prevent sticking. Remove the fish from the marinade and place it directly on the grill. Cook for approximately 3 minutes until the bottom is lightly charred and opaque, then carefully flip and cook for another 3 minutes on the second side until the fish is cooked through (145F internal temperature for whole fish). Transfer the cooked fish to a clean plate.
Gently break the grilled fish into bite-sized pieces using a fork. Warm the corn tortillas over the grill or in a dry skillet for about 30 seconds per side until pliable. Fill each warm tortilla with a portion of the grilled fish, then top with a generous heap of the lime cabbage slaw.
Serve the tacos with sliced avocado, sour cream, crumbled Cotija cheese, salsa, and hot sauce on the side so each person can customize their tacos to their taste.
