Ingredients
Scale
- 1 lb white fish fillets (tilapia or cod)
- 8 small corn tortillas
- 2 cups shredded cabbage (green & purple)
- 1 cup shredded carrots
- 2 tbsp freshly squeezed lime juice
- 1 ripe avocado, sliced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp finely chopped fresh cilantro
Instructions
- Rinse the fish fillets under cold water and pat dry with paper towels.
- In a bowl, mix shredded cabbage, carrots, lime juice, salt, and pepper for the slaw. Set aside.
- Rub cumin and paprika on both sides of each fish fillet.
- Preheat grill to medium-high heat (around 375°F). Lightly oil grates and grill fillets for about 3-4 minutes per side until flaky.
- Warm corn tortillas on the grill briefly until pliable.
- Assemble tacos by layering slaw, grilled fish, avocado slices, and drizzling with sauce.
Notes
- For added flavor, marinate the fish for at least 30 minutes before grilling.
- Customize with additional toppings like mango salsa or grilled veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (160g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 60mg