Ingredients You'll Need
- 1 lb. cod or snapper fillets
- 2 Tbsp. canola oil
- 1 1/2 Tbsp. lime juice
- 2 garlic clove, minced
- 1 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground paprika
- Salt and Pepper
- 6 corn flour tortillas
- 1 large avocado, sliced
- Sour cream, cheese, hot sauce and salsa, for serving
- 1/2 small red cabbage, cored & sliced thin
- 1/4 cup cilantro
- 3/4 cup red onion, thinly sliced
- 1 1/2 tbsp. lime juice
- 1 tbsp. canola oil
Directions
- In a mixing bowl, whisk together canola oil, lime juice, garlic, chili powder, cumin and paprika
- Season with salt and pepper to taste
- Place fish into a resealable bag and pour marinade over fish
- Seal bag and allow to marinate in mixture for 20 minutes
- Make cabbage slaw by adding cabbage, red onion and cilantro in a mixing bowl
- Pour lime juice and canola oil on top and season with salt and pepper
- Preheat grill to medium-high heat
- Brush grates with oil and place fish on grill
- Grill until cooked through (approx. 3 minutes per side)
- Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw and other additional toppings
