WE LOVE THESE FISH TACOS! They are one of our favorite meals, and it’s so easy and healthy. You really must try it! You can see that our friends love them too! 😀
Lime Fish Tacos with Pico de Gallo and Crunchy Cabbage Slaw
These tacos are absolutely perfect for summer. They are light, fresh, and full of flavor, and you can enjoy the sun by grilling the fish outside on the barbecue. The first time I made these, my family devoured them, and they have been a staple in my house ever since. These tacos are filled with tender, flaky grilled fish, crunchy slaw, and a creamy and tangy pico de gallo. I could eat that pico de gallo with a spoon by itself, it’s so good.…
Total Time 1 hour
Servings 4 small tacos
Ingredients
Fish:
- 11/2 pounds/680 g white flaky fish such as cod
- Salt and freshly ground black pepper
- 1/4 cup/60 ml grapeseed oil
- Juice of 1 lime
- 1/4 cup/10 g fresh cilantro leaves chopped
Pico de gallo:
- 1 avocado peeled, pitted, and chopped into chunks
- 2 cups/360 g chopped tomato
- 1/4 cup/40 g small-diced red onion
- 1/4 cup/10 g fresh cilantro chopped
- 3 tablespoons freshly squeezed lime juice from 1 juicy lime
- 1/4 teaspoon fresh minced jalapeño pepper optional
- Salt and freshly ground black pepper
Cabbage Slaw:
- 1/2 small head red cabbage shredded thinly (about 4 heaping cups/300 g)
- 2 tablespoons mayonnaise
- Juice of 1 lime
- Fresh cilantro chopped
- Salt and freshly ground black pepper
Other:
- Corn tortillas
- Limes to squeeze on tacos
- Fresh cilantro chopped
Instructions
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Sprinkle both sides of the fish with salt and black pepper, and place it in a medium baking dish. Whisk together the oil, lime juice, and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes.
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In a bowl, mix together all the pico de gallo ingredients, seasoning with salt and black pepper to taste. Set aside.
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In another bowl, mix together all the slaw ingredients, including chopped cilantro and salt and black pepper to taste. Set aside.
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Preheat the grill to medium-high heat. Oil the grill to prevent the fish from sticking. Remove the fish from the marinade and place onto the hot grill. Grill the fish for 4 minutes on the first side and then flip and cook for 1 minute or so, depending on the thickness of the fish. Remove and let rest for 5 minutes. Flake the fish into bite-size pieces with a fork.
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Place the corn tortillas on the grill and grill for 20 seconds.
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Place the fish, pico de gallo, slaw, tortillas, and other garnishes on the table and let your guests fill their tortillas to their liking.