Grilled Fish Tacos with Slaw
Prep time 30 minutes | Cooking time 8 minutes
Serves 4
Midly spicy fish, grilled to perfect and served with a creamy, refreshing clilantro lime slaw makes for a delicious summer meal without ever having to turn on the oven or stovetop!
Ingredients
• 1 lb firm white fish, like cod or mahi mahi
Marinade
• half of one medium lime
• 1 medium garlic clove, finely chopped
• ½; tsp ground cumin
• ½; tsp chili powder
• 2 tbsp oil, plus more for oiling the grill
Slaw
• ¼; cup oil
• ¼; cup water
• ½; cup cilantro leaves
• 1 large clove of garlic
• ½; tsp salt
• juice of 2 limes
• ½; cup sour cream or greek yogurt
• 3-4 cups shredded cabbage
Directions
Slaw
•Pulse all slaw ingredients together except for sour cream and cabbage until chopped and combined.
•Add in the sour cream and pulse again until just combined.
•Add sauce to cabbage a little at a time, as you may have extra sauce and stir to combine. Let slaw rest in the fridge while you prepare fish.
Fish
•Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated.
•Refrigerate and let marinate at least 15 minutes, but no more than 30.
•Brush grill with oil and heat to medium-high heat. Remove fish from marinade and place on grill. Cook about 3 minutes per side, without moving the fish between flipping. Transfer to plate.
Serve
•Serve your fish tacos either traditionally on corn tortillas, or serve on top of grains for a fish taco bowl. Divide fish four ways, and top with a scoop of slaw and any additional topping of your choosing, e.g. slices of avocado, cojita cheese, and drizzle of extra sauce on top.
Enjoy!