Ingredients
- 1 lb snapper, cod, tilapia, haddock, halibut or mahi mahi
- Salt to taste
- Pepper to taste
- 2 tablespoons vegetable oil
- 1 lime, halved
- 1 garlic clove, mince
- 2 teaspoons chili seasoning mix (I prefer Teeny Tiny Spice Co.'s Oaxacan Adobo seasoning)
- 1 (14 oz) package shredded cabbage or cole slaw mixture, or 1/2 a small head green cabbage, shredded
- 1/2 medium red onion, slice thin (or scallions)
- 1/4 cup chopped fresh cilantro
- 6 (6-inch) soft corn tortillas
- Sliced avocado (optional)
- Mango salsa (optional)
- Sour cream (optional)
- 1 lime, sliced (optional)
How to Make
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Step 1: Season fish with salt and pepper, and place in a baking dish.
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Step 2: Combine 1 Tbs oil, juice of ½ lime, garlic and chili seasoning mixture and pour over fish. Marinate in refrigerator at least 15 minutes, turning once. Don't marinate much longer than that.
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Step 3: Combine juice of ½ lime with 1 tablespoon oil and toss with cabbage, onion and cilantro in a large bowl. Season with salt & pepper.
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Step 4: Warm a frying pan or omelet pan over medium heat and heat tortillas one at a time about 1 minute each, flipping each once.
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Step 5: Grill fish on oil-brushed grill over medium heat about 3 minutes per side. Break up cooked fish into chunks.
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Step 6: Construct tacos with tortillas, fill with fish topped by cabbage mixture and, if desired, by avocado, salsa and sour cream. Serve with lime slices
We hope you enjoy this recipe!
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