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These Fish Tacos are a delightful fusion of spices and textures that bring a taste of coastal Mexico right to your kitchen. Perfect for a quick weeknight meal or a casual weekend gathering, they're sure to become a favorite in your household.
White fish fillets like cod or tilapia are ideal for their mild flavor and flaky texture, providing a perfect base for the spices. Olive oil helps to keep the fish moist and adds a subtle richness. Ground cumin and smoked paprika bring warmth and a hint of smokiness that elevate the dish. Salt and pepper are essential for seasoning, enhancing the natural flavors of the fish. For the slaw, shredded cabbage adds crunch, while chopped fresh cilantro offers a burst of freshness. The mayonnaise and lime juice create a creamy, tangy dressing, complemented by the zest of minced garlic. Finally, the corn tortillas provide a traditional base, and lime wedges for serving add a final zing of flavor.
These fish tacos pair wonderfully with a side of black beans or a fresh corn salad. For a refreshing drink, consider serving with a chilled glass of limeade or a light Mexican lager. Add some sliced avocado or a scoop of your favorite salsa for even more flavor.
Start by preheating your grill to medium-high heat. This ensures that the fish cooks evenly and quickly. In a small bowl, mix together the olive oil, cumin, smoked paprika, salt, and pepper. Use this mixture to brush on both sides of the fish fillets, making sure they're well-coated. Place the fish on the grill, and cook for about 4-5 minutes on each side. You'll know it's done when it flakes easily with a fork.
While the fish is grilling, prepare the slaw. In a mixing bowl, combine the shredded cabbage, chopped cilantro, mayonnaise, lime juice, and minced garlic. Toss everything together until the cabbage is well-coated and the flavors meld together beautifully.
Once the fish is ready, warm your corn tortillas on a skillet for about 30 seconds on each side. This step adds a nice pliability and slight toastiness to the tortillas, making them perfect for wrapping around your fillings.
To assemble your tacos, place a portion of the grilled fish into each tortilla. Top it off with a generous scoop of the cabbage slaw. Serve with lime wedges on the side, letting each person squeeze fresh lime juice over their taco for an extra burst of flavor.
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