Description
Celebrate Memorial Day with these vibrant grilled fish tacos, bursting with fresh flavors and perfect for summer gatherings.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- ½ cup sour cream or Greek yogurt
Instructions
- Preheat the grill to medium-high heat. Marinate the fish in olive oil, cumin, chili powder, and lime juice for 20 minutes.
- Grill the fish for 3-4 minutes on each side until it flakes easily with a fork.
- Warm the tortillas on the grill wrapped in foil during the last few minutes of cooking.
- In a bowl, mix shredded cabbage and carrots with lime juice and salt; toss well.
- Flake the grilled fish into bite-sized pieces. Assemble tacos by filling each tortilla with fish, slaw, cilantro, and a dollop of sour cream or yogurt.
Notes
- For added flavor, consider swapping spices like paprika or adding toppings such as mango salsa or pickled onions.
- Use firm white fish for the best grilling results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 340
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg