Fish Tacos Recipe

Inspired by Pinky's Westside Grill

Time30m

Serves4

Grilled fish with cabbage slaw and lime crema.

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Ingredients

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Fish Tacos Ingredients

1 pound White fish fillets (e.g., cod or tilapia)

2 tablespoons olive oil

1 teaspoon Cumin

1 teaspoon Watkins paprika

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

8 pieces Corn tortillas

2 cups Shredded cabbage

2 tablespoons ReaLime juice

1/2 cup Sour cream

1/4 cup Fresh cilantro, chopped

4 pieces Lime wedges

Method

Cooking Directions

Prepare the Fish

In a bowl, mix the olive oil, cumin, paprika, salt, and black pepper. Add the white fish fillets and coat them well with the marinade. Let it sit for 15 minutes.

Grill the Fish

Preheat the grill to medium-high heat. Grill the fish for about 4-5 minutes on each side or until cooked through and easily flakes with a fork.

Make the Lime Crema

In a small bowl, mix the sour cream, lime juice, and chopped cilantro until well combined. Set aside.

Prepare the Slaw

In a separate bowl, mix the shredded cabbage with a bit of lime juice and salt to taste.

Assemble the Tacos

Warm the corn tortillas on the grill for about 30 seconds on each side. Place pieces of grilled fish on each tortilla, top with cabbage slaw, and drizzle with lime crema. Serve with lime wedges on the side.