grilled fish tacos
These grilled fish tacos are a delightful and flavorful meal, perfect for any occasion. Freshly grilled fish is topped with a zesty slaw and served on warm tortillas, making each bite a burst of flavor.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 measuring cups and spoons
- 1 spatula or tongs
- 1 serving platter
Ingredients
- 1 lb white fish fillets Like tilapia or mahi-mahi.
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1/4 cup sour cream
- 1 tablespoon hot sauce Optional.
Instructions
- Preheat the grill or grill pan over medium-high heat.
- In a mixing bowl, combine olive oil, chili powder, cumin, salt, and pepper. Brush the mixture onto both sides of the fish fillets.
- Place the fish on the grill and cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from the grill and let it rest for a couple of minutes before flaking into pieces.
- While the fish is grilling, toss the shredded cabbage, diced tomatoes, chopped cilantro, and lime juice in a bowl to make the slaw. Set aside.
- Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
- To assemble the tacos, place a portion of grilled fish on each tortilla, top with the slaw, and add a dollop of sour cream. Drizzle with hot sauce if desired.
- Serve immediately and enjoy!
Notes
You can customize the slaw by adding avocado or jalapeños for extra flavor.
Feel free to use any type of fish you prefer, or substitute with shrimp or grilled vegetables for a vegetarian option.
These tacos pair well with a side of black beans or a fresh salsa.