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Grilled Fish Tacos with Creamy Cilantro Coleslaw
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Lime and cumin grilled white fish topped with creamy cilantro slaw in delicious fish tacos.
Ingredients:
  • 1 small head green cabbage
  • 0.66666668653488 cup sour cream
  • 0.5 red onion, sliced
  • 0.5 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 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
  • 0.5 cup chopped fresh cilantro, or to taste
Instructions:
  • Cut the cabbage into quarters and thinly slice it, then transfer it to a large bowl. In another bowl, combine sour cream, onion, cilantro, lime juice, cumin, garlic, and salt. Pour the sour cream mixture over the cabbage and mix well. Cover and refrigerate for 30 minutes before serving.
  • In a large glass or ceramic bowl, combine olive oil, lime juice, cumin, and 1 teaspoon of salt. Add the fish and make sure it's fully coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
  • As the fish marinates, get the outdoor grill ready by preheating it to medium heat and lightly oiling the grate.
  • Season fish with remaining salt and pepper, then grill until firm, around 10 minutes.
  • Place the fish evenly on the tortillas and garnish with coleslaw, avocados, tomatoes, and cilantro.

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