It took me years to work up the courage to try fish tacos. Why? I have no idea! All I know is that once I had my first fish taco, I can’t get enough of them. This recipe combines two of my favorite things – grilled fish and avocados.
Prep Time: 15 minutes
Grill Time: 10 minutes
4 servings
Ingredients
- 1 lbs. white flakey fish, Mahi Mahi, tilapia or cod work great
- 1 head cabbage, shredded
- 1 ripe avocado
- 1 bunch chopped cilantro
- 1 package Ortega hard taco shells
- Frank’s Red Hot (optional)
- Favorite Salsa (optional)
- 1 fresh squeeze lime
- 2 limes, cut for garnish
- 1 1/2 teaspoon olive oil
- Salt and pepper
Instructions
- Preheat an outdoor grill on high heat.
- To prepare the fish: Combine oil, lime juice, salt and pepper in a small bowl then rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
- To make the avocado coleslaw, combine the cilantro and cabbage in a mixing bowl. Massage the avocado into the mixture. Add salt, and pepper in desired amounts.
- Grill fish pieces until they easily flake with a fork, turning once, about 8 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of avocado coleslaw; add a dash of Frank’s Red Hot or your favorite salsa.
- Serve with a lime wedge garnish.