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Grilled Fish Tacos with Cilantro Slaw

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
70 min
SERVINGS
12 servings
Dinner U.S.
Grilled Fish Tacos with Cilantro Slaw
Ingredients
  • 1 small head green cabbage
  • 2/3 cup sour cream
  • 1/2 red onion, sliced
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 4 teaspoons ground cumin
  • 2 teaspoons kosher salt, divided
  • 1 pound white fish fillets
  • 2 teaspoons ground black pepper
  • 12 corn tortillas
  • 2 avocados - peeled, pitted, and diced, or more to taste
  • 2 ripe tomatoes, diced
  • 1/2 cup chopped fresh cilantro, or to taste
Instructions
1
Slice the cabbage into thin pieces and place them in a large container. Combine sour cream, diced onion, chopped cilantro, fresh lime juice, ground cumin, minced garlic, and a pinch of salt in another bowl. Pour the sour cream mixture over the cabbage and gently stir to combine. Cover the container with plastic wrap and refrigerate for 30 minutes.
2
In a separate bowl, whisk together olive oil, fresh lime juice, ground cumin, and 1 teaspoon of salt. Place the fish in the bowl and coat it evenly with the marinade, making sure to cover every piece of fish. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld together.
3
Meanwhile, prepare your grill by preheating it to medium heat and lightly brushing the grates with oil. This will ensure a smooth cooking process.
4
Sprinkle both sides of the fish with additional salt and pepper, making sure to season it evenly. Place the fish on the preheated grill and cook until it reaches a firm texture, approximately 10 minutes.
5
Divide the cooked fish among tortillas and top each one with a generous helping of coleslaw, sliced avocado, diced tomatoes, and chopped cilantro.