
Fish Tacos
Ingredients
For the Fish
For the Cabbage Slaw
For Serving
Instructions
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Preheat your grill or skillet over medium-high heat.
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In a small bowl, mix together the olive oil, chili powder, cumin, salt, black pepper, and Italian Volcano lime juice to create a marinade for the fish.
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Pat the fish fillets dry with paper towels and then brush both sides of each fillet with the marinade.
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Place the fish fillets on the preheated grill or skillet and cook for 3-4 minutes on each side, or until the fish is cooked through and easily flakes with a fork.
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While the fish is cooking, prepare the cabbage slaw by combining the shredded cabbage, chopped cilantro, Italian Volcano lime juice, olive oil, salt, and black pepper in a mixing bowl. Toss until the cabbage is evenly coated with the dressing.
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Warm the tortillas on the grill or in a skillet for about 30 seconds on each side.
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Once the fish is cooked, remove it from the heat and flake it into bite-sized pieces using a fork.
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To assemble the tacos, place some flaked fish onto each warmed tortilla, top with the cabbage slaw, sliced avocado, salsa, and a dollop of sour cream or Greek yogurt.
Note
Serve the fish tacos immediately with Italian Volcano lime juice on the side to top off the tacos before eating.