Fish Tacos with Cabbage Slaw

Ingredients

• •1 lb white fish fillets (such as tilapia or cod)
• •2 tbsp olive oil
• •2 tsp chili powder
• •1 tsp ground cumin
• •1/2 tsp garlic powder
• •1/2 tsp salt
• •1/4 tsp black pepper
• •8 small corn tortillas
• •2 cups green cabbage, thinly sliced
• •1/2 cup carrots, grated
• •1/4 cup fresh cilantro, chopped
• •1 lime, juiced
• •1/4 cup sour cream (optional)
• •Salsa or hot sauce (for serving)

Instructions

1. 1

   Preheat your grill or a grill pan over medium-high heat.

2. 2

   In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade.

3. 3

   Brush the marinade over the fish fillets on both sides.

4. 4

   Place the marinated fish on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

5. 5

   While the fish is grilling, prepare the cabbage slaw. In a large bowl, combine the sliced cabbage, grated carrots, chopped cilantro, and lime juice. Toss to combine and season with salt to taste.

6. 6

   Once the fish is done, remove it from the grill and let it rest for a minute. Then, break it into bite-sized pieces.

7. 7

   Warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable.

8. 8

   To assemble the tacos, layer the grilled fish onto the warmed tortillas and top with the cabbage slaw. Serve with sour cream and salsa or hot sauce if desired.