Ingredients
Scale
- 1 lb white fish fillets (like cod or tilapia)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp hot sauce (optional)
Instructions
- Preheat grill to medium-high heat.
- Mix olive oil, chili powder, cumin, garlic powder, and salt in a bowl.
- Coat fish fillets with the spice mix.
- Grill fish for 3-4 minutes per side until flaky.
- Warm tortillas on the grill for 30 seconds.
- Flake fish into pieces and divide among tortillas.
- Top with cabbage, tomatoes, and cilantro.
- Drizzle with sour cream and hot sauce if desired.
- Serve with lime wedges.
Notes
- Use fresh fish for best results.
- Adjust spice level to taste.
- Double the recipe for larger groups.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg