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Grilled fish tacos with lime cabbage slaw Recipe

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This recipe for Grilled fish tacos with lime cabbage slaw is from The Steere Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb tilapia, cod or mahi mahi fillets
2 TBSP canola oil
1 1/2 TBSP fresh lime juice
1 minced garlic clove
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper
Salt and pepper
6 corn or flour tortillas

Slaw:
1/2 small red cabbage
1/4 cup chopped cilantro
1/2 small red onion thinly sliced (run under cold water and drain to remove harsh bite)
1 1/2 TBSP lime juice
1 TBSP canola oil
Directions:
Directions:
In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste. Place fish in a gallon freezer bag and pour marinade over bag. Seal bag (move bag around to evenly coat fish) and allow to marinade for 20 minuets, no longer than 30 minutes. Preheat grill to medium/high heat. Brush grates with oil and place fish on grill. Grill about 3 minuets on each side. Transfer to plate and break into pieces. Serve on warm taco shells with cabbage slaw. Top with avacodo slices, sour cream, cotija cheese, hot sauce or salsa.

Slaw:
Add cabbage, red onion, and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and lightly season with salt and pepper. Toss evenly to coat.
Number Of Servings:
Number Of Servings:
3

 

 

 

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