Grilled Fish Tacos: A Refreshing Twist on a Classic
Are you tired of the same old battered and fried fish tacos? Look no further! We’ve got a game-changing recipe that’s not only healthier but also packed with flavor. Our grilled fish tacos are marinated in citrus, served with creamy avocado, and topped with a tangy cabbage slaw.
The Perfect Marinade
To start, you’ll need a pound of firm white fish, such as tilapia or cod. In a baking dish, combine the fish with halved limes, minced garlic, ground cumin, chili powder, and a drizzle of vegetable oil. Season with salt and pepper to taste, then refrigerate for at least 15 minutes to allow the flavors to meld.
Slaw Time
While the fish is marinating, prepare the cabbage slaw. In a large bowl, combine thinly sliced green or red cabbage, red onion, and chopped cilantro. Squeeze a lime half over the mixture, then drizzle with the remaining tablespoon of oil. Season with salt and pepper to taste, and set aside.
Grill Time
Heat a grill pan or outdoor grill over medium-high heat. Remove the fish from the marinade and place it on the grill. Cook for 3-4 minutes per side, or until the fish is white and opaque. Transfer the cooked fish to a plate and cover with foil to keep warm.
Assemble the Tacos
Warm soft corn tortillas by heating them in a frying pan over medium-high heat. Then, assemble the tacos by breaking up the cooked fish, placing it in a tortilla, and topping it with slaw, sliced avocado, and any other desired garnishes.
Optional Garnishes
Take your tacos to the next level with these optional garnishes:
- Guacamole
- Tomatillo Salsa
- Sour cream
- Hot sauce
Serve and Enjoy
These grilled fish tacos are perfect for a quick and delicious meal. Pair them with a fresh side, such as zucchini or a mojito, for a well-rounded dinner. Happy cooking!
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