Ingredients
Scale
- 1 tbsp olive oil
- Juice of 1 lime
- 1 garlic clove, finely chopped
- 1 tbsp taco seasoning
- 1.5 lb firm white fish fillet (such as cod or mahi mahi)
- 3 cups shredded white cabbage
- 1 shredded carrot
- 1/2 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tbsp honey
- Zest and juice from 1 lime
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 8 white corn tortillas
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil (to brush grill grates)
Instructions
- In a bowl, whisk together olive oil, lime juice, garlic, and taco seasoning for the marinade.
- Coat fish fillets in the marinade and let sit for 15 minutes.
- Combine shredded cabbage and carrot in one bowl; in another bowl, mix Greek yogurt, honey, lime zest and juice, salt, pepper, and cumin. Pour over cabbage mixture and toss.
- Preheat grill/pan over medium-high heat; brush with olive oil. Grill fish for 3-4 minutes per side until cooked through.
- Warm corn tortillas on the grill; flake grilled fish into pieces and assemble tacos with slaw and optional garnishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 210g)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg