Ingredients
Scale
- 1 pound fresh fish fillets (such as tilapia or mahi-mahi)
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 cup diced tomatoes
- 1 ripe avocado, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Gather all ingredients and prepare the fish and vegetables.
- Season the fish fillets with chili powder, cumin, salt, and pepper, and cook in a skillet over medium heat for 3-4 minutes on each side until flaky.
- Warm the corn tortillas on a grill for about 30 seconds on each side.
- Assemble the tacos by filling each tortilla with cooked fish, cabbage, tomatoes, avocado, and a sprinkle of cilantro. Serve with lime wedges.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 2 days.
- Pair with side dishes like mango salsa or a refreshing salad.
- For a gluten-free option, ensure the fish seasoning is free of hidden gluten.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Pacific Island
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 280 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg