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Serves 4
This spicy, citrusy recipe is a healthier take on fish tacos. Opt for grilled firm white fish, rather than a fried version. Serve with a tangy slaw, and customize with your favorite taco toppings, such as sour cream, salsa or radishes!
* This is not a photo of my basque fish taco. It's from my visit to Tacotopia!
INGREDIENTS
1 lb Fish, tilapia, snapper, cod or mahi mahi
2 medium Limes
1 medium Garlic Clove, finely chopped
1/4 tsp Ground Cumin
1/4 tsp Chili Powder
1/4 tsp Dried Orange Zest
2 Tbsp Olive Oil
Kosher Salt
Black Pepper, freshly ground
1/2 small head Red Cabbage, thinly sliced
1/2 medium Red Onion, thinly sliced
1/4 cup Fresh Cilantro, coarsely chopped
6-8 Soft Corn Tortillas
Sliced Avocado, for garnish
Hot Sauce
INSTRUCTIONS
1. Place the fish in a baking dish and squeeze a lime over it. Add the garlic, cumin, chili powder, and 1 tablespoon of oil. Season with salt and pepper, then evenly coat with marinade. Refrigerate and let sit for 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. For slaw, combine cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon oil, season with salt and pepper to taste and mix thoroughly; set aside.
3. Brush grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
4. Cook undisturbed until fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 more minutes. Transfer the fish to a plate.
5. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos.
6. Serve each taco with some cooked fish, place it in a warm tortilla, and top it with slaw and optional garnishes. Enjoy!
