Ingredients
Scale
- 1 lb fresh white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup pico de gallo
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Select fresh fish fillets from your local market, ensuring they are firm and moist.
- Season the fish with olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper. Allow to marinate for 15 minutes.
- Preheat your grill or skillet, and grill the fillets for 3-5 minutes on each side until flakey and charred.
- Assemble the tacos: place grilled fish on tortillas and top with cabbage, avocado, pico de gallo, cilantro, and a squeeze of lime.
Notes
- Store leftover components separately in airtight containers for up to two days.
- Reheat grilled fish before serving if needed.
- Serve with sides like cilantro lime rice or black bean salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 50mg