Grilled Fish Tacos with Cabbage Slaw

Ingredients

• •1.5 lbs white fish fillets (mahi-mahi or cod)
• •2 tablespoons olive oil
• •2 limes
• •1 teaspoon cumin
• •1 teaspoon chili powder
• •to taste salt and pepper
• •3 cups shredded green cabbage
• •3 tablespoons mayonnaise
• •8 corn or flour tortillas
• •1/4 cup fresh cilantro
• •for serving salsa and avocado

Directions

1. 1Mix olive oil, juice of 1 lime, cumin, chili powder, salt, and pepper in a bowl. Coat fish fillets evenly with the marinade and let sit for 10 minutes.
2. 2Combine shredded cabbage, mayonnaise, juice of 1 lime, salt, and pepper in a bowl to make the slaw.
3. 3Preheat grill to medium-high heat. Grill fish fillets for 4-5 minutes per side until cooked through and flaky.
4. 4Warm tortillas on the grill for 30 seconds per side.
5. 5Break the grilled fish into bite-sized pieces and assemble tacos with tortillas, fish, cabbage slaw, cilantro, salsa, and avocado.

💡 Grilled fish tacos are better when cabbage slaw is cold and dry; watery slaw destroys the crisp fish coating almost immediately.

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