Fish Tacos With Red Cabbage Slaw Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the fish fillets with salt, pepper, cumin, and paprika.
• STEP 3.Grill the fish for 3-4 minutes per side, or until cooked through.
• STEP 4.In a bowl, combine shredded red cabbage, lime juice, mayonnaise, and salt.
• STEP 5.Warm the tortillas on the grill for a few seconds on each side.
• STEP 6.Assemble the tacos by placing a piece of grilled fish on each tortilla and topping with the red cabbage slaw.
• STEP 7.Serve with lime wedges and your favorite toppings, such as avocado, salsa, and cilantro.

Cooking Tips

• Choose a firm white fish, such as cod or tilapia, for the tacos.
• You can also pan-fry the fish if you don't have a grill.
• Feel free to customize the toppings to your liking.

Storage and Serving

• Leftover fish tacos can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in a skillet or microwave before serving.
• Serve the tacos with a side of Mexican rice or black beans for a complete meal.