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Don’t let the amount of ingredients fool you, this is a super easy recipe for fish tacos. Instead of using a batter and frying the fish it is marinated in a simple citrus marinade and grilled and served with a tangy cabbage slaw. So much healthier, but still so delicious. Feel free to add more spice to the sauce by adding minced jalapeno. Ours was pretty mild and our kids still thought it was spicy! Also, the sauce is not required, even though it is tasty. If you prefer, top your tacos guacamole, fresh avocado, sour cream, or salsa.
Grilled Fish Tacos
For the fish:
1 lb tilapia
1 lime half
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 Tablespoon olive oil
salt and fresh ground pepper to taste
For the cabbage slaw:
1/2 head of green or red cabbage; finely shredded (equals about 1 and 3/4 cups) (I used a quarter head of each green and red cabbage and for some reason I chopped mine. It looks better shredded, but really it all tastes the same in the end.) 🙂
1/4 cup coarsely chopped cilantro
1 Tablespoon olive oil
1 lime half; juiced
salt and pepper to taste
For the sauce:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 lime half; juiced
1/4 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon dried dill weed
1/4 teaspoon cayenne pepper
12 small (6 inch) flour tortillas
INSTRUCTIONS
- Place the fish in a baking dish and squeeze a lime half over it. Add the garlic powder, cumin, chili powder, and 1 tablespoon of olive oil . Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and sauce.
- Combine the cabbage, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine.
- Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. (Cheater alert: I used my George Foreman grill and it worked beautifully. I left the lid open and cooked the fish as stated in direction 4.)
- Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s okay if it breaks apart while you’re flipping.) Transfer the fish to a plate.
- Warm up your tortillas. (Another cheater alert: I used my microwave.) To construct a taco, break up some of the cooked fish, place it in a warm tortilla, top it with slaw and drizzle with a little sauce. Serve with a lime wedge.
Serves 4.
Need more fish ideas? You got it! Try these fabulous recipes:
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
