Fish Tacos (Mexico)

Delight your taste buds with these vibrant and fresh Fish Tacos, a traditional Mexican dish featuring perfectly grilled white fish wrapped in warm corn tortillas. Topped with a zesty cabbage slaw and a squeeze of fresh lime juice, these tacos are the epitome of a refreshing spring meal.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb white fish fillets (like cod or tilapia)

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

8 small corn tortillas

2 cups shredded cabbage

1/4 cup chopped fresh cilantro

1/4 cup mayonnaise

2 tbsp lime juice

1 clove garlic, minced

Lime wedges for serving

Instructions

1. Preheat the grill to medium-high heat.

2. In a small bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Brush the fish fillets with this mixture.

3. Grill the fish for 4-5 minutes on each side or until cooked through and flaky.

4. In a mixing bowl, combine shredded cabbage, chopped cilantro, mayonnaise, lime juice, and minced garlic to make the slaw.

5. Warm the corn tortillas on a skillet for about 30 seconds on each side.

6. Assemble tacos by placing grilled fish in the tortillas, top with cabbage slaw, and serve with lime wedges.

Storage

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days.

Reheating

Reheat fish in a preheated oven at 350°F (175°C) for 10-12 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.