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Grilled fish tacos

Servings 4

Ingredients

  • 1 pound of tilapia
  • 1/2 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cabbage
  • 1 mango , diced
  • 1 avocado , diced
  • 2 tablespoons of red onion , finely diced
  • 2 tablespoons of fresh cilantro , chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of lime juice (about 1 or 1.5 limes)
  • 1/2 teaspoon of salt , divided
  • 1 cup of sour cream
  • 1 teaspoon of chipotle chili powder

Instructions

  • Marinate the fish for up to 1 hour in 1/2 cup of canola oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper
  • In the meantime, prepare the slaw by combining the cabbage, mango, avocado, onion, and cilantro
  • Prepare the slaw dressing by combining 2 tablespoons of olive oil, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Whisk the dressing and drizzle it over the slaw mixture. Set aside.
  • Prepare the chipotle sour cream by adding 1 teaspoon of chipotle chili powder and 1/4 teaspoon of salt to 1 cup of sour cream and mixing well.
  • Just before serving, grill the fish for approximately 2 to 3 minutes per side.
  • To serve, layer each tortilla with slaw, followed by fish, and then top with drizzled chipotle cream.