Fish Tacos

Tags

• dinner

Ingredients

• 1–2 lbs firm white fish (tilapia, mahi-mahi, snapper, black cod, catfish)
• corn tortillas 2-4 per person
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon granulated garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sugar (optional)
• 1/4 teaspoon chipotle powder
• 1/2 teaspoon smoked paprika (optional)
• 1 pound thinly sliced or shredded green or purple cabbage
• 1/2 teaspoon kosher salt, more to taste
• 1/4 cup thinly sliced red onion, more to taste
• 1/2 cup chopped cilantro (packed), 1/2 of a large bunch
• 1 jalapeño, finely chopped
• 1/4 cup fresh lime juice
• 2 tablespoon olive oil

Instructions

1. Prep the fish by rinsing and patting dry. In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub. Set aside.
2. Make the slaw by placing the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well.
3. Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.
4. Grill the tortillas until lightly charred.