Central American Grilled Fish Tacos

local_grocery_store Ingredients

• 1 lb Fish fillets (such as tilapia or mahi-mahi), skinless
• 2 tbsp Lime juice, freshly squeezed
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin, ground
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Cabbage, shredded
• 1 Carrot, julienned
• 1/2 Red onion, thinly sliced
• 1/4 cup Cilantro, chopped
• 1/4 cup Mayonnaise
• 1/4 cup Sour cream
• 1 Avocado, ripe
• 1 Jalapeno, seeded and minced
• 8 Corn tortillas, warmed
• for serving Lime wedges

restaurant_menu Method

1. 1.Preheat the grill to medium-high heat.
2. 2.In a small bowl, combine the lime juice, olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. 3.Brush the fish fillets with the marinade, coating both sides.
4. 4.Grill the fish fillets for about 3-4 minutes per side, or until cooked through and flaky.
5. 5.While the fish is grilling, prepare the slaw by combining the shredded cabbage, julienned carrot, sliced red onion, and chopped cilantro in a bowl.
6. 6.In a separate bowl, mash the avocado and mix it with the mayonnaise, sour cream, minced jalapeno, and a squeeze of lime juice. Season with salt to taste.
7. 7.Once the fish is cooked, remove it from the grill and let it rest for a couple of minutes. Then, flake the fish into bite-sized pieces.
8. 8.To assemble the tacos, spread a spoonful of the avocado sauce onto each warmed corn tortilla. Top with some of the grilled fish and a generous amount of the slaw.
9. 9.Serve the fish tacos with lime wedges on the side for squeezing over the tacos.
10. 10.Enjoy these delicious Central American grilled fish tacos!

lightbulb_outline Tips

• chevron_rightIf you don't have a grill, you can also cook the fish fillets in a hot skillet or bake them in the oven.
• chevron_rightFeel free to add your favorite toppings to the tacos, such as diced tomatoes, sliced radishes, or pickled onions.
• chevron_rightFor a healthier option, you can use Greek yogurt instead of sour cream in the avocado sauce.
• chevron_rightIf you prefer a spicier slaw, add some minced jalapenos or a dash of hot sauce to the cabbage mixture.
• chevron_rightLeftover grilled fish can be stored in the refrigerator for up to 2 days and used in salads or sandwiches.