Grilled Fish Taco
Grilled fish served in a warm tortilla with lime, cabbage, and choice of fish and toppings. Assembled fresh with optional sauce and garnish.
Ingredients
Method
Pat fish fillets dry with paper towels. Brush both sides lightly with olive oil and season with salt and black pepper (or taco seasoning if using).
In a small bowl, combine sliced red cabbage, red onion, and lime juice. Toss to combine and let sit.
Warm tortillas on the grill or over a stovetop flame until pliable, about 30 seconds per side. Transfer to a cloth-lined plate and keep warm.
Preheat grill to medium-high (450°F or until a hand held 4 inches above grates feels hot after 3 seconds).
Oil grill grates with a brush or oiled paper towel. Place fish skin-side up on grill and cook 4–5 minutes without moving, until grill marks appear and skin releases easily.
Flip fish and cook 3–4 minutes more until flesh is opaque throughout and flakes gently with a fork. Transfer to a cutting board.
Break or flake cooked fish into bite-sized pieces. Place 1–2 tablespoons fish on each warm tortilla.
Top each taco with a small handful of cabbage slaw, cilantro if using, and a slice of avocado if desired. Serve immediately with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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