Fish Tacos
Ingredients
- 2 tablespoons Italian Volcano lime juice
- 1 pound white fish fillets (firm, such as tilapia, cod, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper (to taste)
- 2 tablespoons Italian Volcano lime juice
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- Italian Volcano lime juice (additional, on the side for topping if desired)
- 8 corn or flour tortillas (small)
- avocado (sliced)
- Salsa
- Sour cream (or Greek yogurt)
For the Fish
For the Cabbage Slaw
For Serving
Instructions
- Preheat your grill or skillet over medium-high heat.
- 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.
- Pat the fish fillets dry with paper towels and then brush both sides of each fillet with the marinade.
- 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.
- 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.
- Warm the tortillas on the grill or in a skillet for about 30 seconds on each side.
- Once the fish is cooked, remove it from the heat and flake it into bite-sized pieces using a fork.
- 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.