Description
A vibrant and healthy dish featuring grilled white fish, crunchy slaw, and a creamy, zesty sauce all wrapped in warm corn tortillas. Perfect for a quick dinner or casual get-together.
Ingredients
Scale
- 1 lb white fish fillets (tilapia, mahi-mahi, or cod)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- 2 cups slaw mix or shredded cabbage
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 8 corn tortillas
- 1/2 cup yogurt or sour cream
- 1/4 cup mayonnaise
- Hot sauce, to taste (optional)
- Lime wedges, for serving
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, lime juice, garlic powder, chili powder, cumin, paprika, and salt to create a marinade.
- Coat the fish fillets with the marinade and let sit for 15-20 minutes.
- Grill fish for 3-4 minutes per side until cooked through and slightly charred.
- While grilling, mix yogurt or sour cream with mayonnaise and a dash of hot sauce for the sauce.
- Warm corn tortillas on the grill or in a dry skillet until pliable.
- Flake the grilled fish into bite-sized pieces.
- Assemble tacos: layer fish, slaw, red onion, and cilantro on each tortilla.
- Drizzle with creamy sauce and serve with lime wedges.
Notes
- For extra creaminess, add sliced avocado or guacamole.
- Top with pickled jalapeños or radishes for a tangy crunch.
- Swap corn tortillas with flour tortillas if preferred.
- Use Greek yogurt for a lighter sauce option.
- Try mango or pineapple salsa for a sweet, spicy twist.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg