Grilled Fish Tacos with Lime Cabbage Slaw

Grilled Fish Tacos with Lime Cabbage Slaw

Since it was a perfect 63 degrees outside today (in the middle of winter) I decided what better than to get outside, fake like it’s summer and grill up some fish tacos? Because isn’t that what we all do when the temperature start to rise? We come out of hibernation and do all those summery things.

I’ve actually never really been one to order fish tacos at restaurants but I’m trying to expand my seafood horizons. Widen my not so wide palate a little more. I usually just stick with salmon and some crab on occasion, but I’m trying to get into the whole seafood thing. But only a little more, why force yourself to like something, right? It’s just a textural thing for me. I wasn’t raised eating much seafood so it’s almost new to me. I think if it’s flavored right though I can really learn to love some of it. I don’t want to eat something that tastes like it swam right out of the ocean onto my plate. Not my thing.

Ingredients

  • Tacos
  • 1 lb Tilapia, cod or mahi mahi fillets
  • 2 Tbsp canola oil
  • 1 1/2 Tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/8 tsp cayenne pepper (optional)
  • Salt and pepper
  • 6 corn or flour tortillas
  • 1 large hass avocado, sliced
  • Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)
  • 1/2 small red cabbage, cored and sliced thin (8 oz)
  • 1/4 cup cilantro, chopped
  • 3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
  • 1 1/2 Tbsp lime juice
  • 1 Tbsp canola oil
Read the whole recipe on Cooking Classy