Fish Tacos

Fish Tacos

Servings: 2

Ingredients

For the Fish

For the Cabbage Slaw

For Serving

Instructions

  1. Preheat your grill or skillet over medium-high heat.
  2. 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.
  3. Pat the fish fillets dry with paper towels and then brush both sides of each fillet with the marinade.
  4. 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.
  5. 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.
  6. Warm the tortillas on the grill or in a skillet for about 30 seconds on each side.
  7. Once the fish is cooked, remove it from the heat and flake it into bite-sized pieces using a fork.
  8. 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.