1 lb white fish (tilapia, snapper, cod, mahi, catfish)
1 lime, halved
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 tbsp vegetable oil - more for grilling grates
Kosher salt
Ground black pepper
1/2 head green or red cabbage
1/2 red onion, chopped
1/4 cup chopped cilantro
6-8 soft tortillas
Grated cheese (optional)
Salsa (optional)
Sour cream (optional)
Hot sauce (optional)
Guacamole/sliced avocadoes (optional)
Instructions
Marinate fish with half a lime, garlic, cumin,
chili powder, salt, pepper and 1 tbsp oil.
Refrigerate at least 15 minutes.
Make slaw- Combine cabbage, onion and cilantro in
large bowl and squeeze half a lime over. Drizzle
with 1 tbsp oil and season with salt and pepper.
Warm tortillas by heading a medium frying pan over
med-high heat, one tortilla at a time. Flip on
both sides, about 5 minutes total. Wrap warm
tortillas in clean dishcloth.
Brush grates of grill with oil. Cook on one side
on med-high heat for about 3 minutes. Flip and
grill other side about 2-3 minutes.
Assemble tacos topping with cheese and other optional ingredients.
Originally Submitted
8/3/2015
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