Fish: 1 1/4 pounds fish fillet (snapper or similar type fish), about 1-inch thick 1/4 cup olive oil 3 tablespoons fresh lime juice 1/4 teaspoon chili powder 1/2 teaspoon kosher salt 1/2 jalapeño, halved, seeded and thinly sliced 2 tablespoons chopped cilantro Tacos: 2 cups shredded cabbage, about ¼ small to medium head 2 teaspoons vegetable oil 1 1/4 teaspoons kosher salt Pinch freshly ground black pepper juice of one lime 1 tablespoon chopped fresh cilantro, plus more for serving 8 6-inch corn tortillas 1/2 avocado, sliced Hot sauce, to taste Lime wedges, for serving
Nutritional information per serving: Calories 193 (32% from fat) • carb. 17g • pro. 16g • fat 7g • sat. fat 1g • chol. 26mg • sod. 185mg • calc. 34mg • fiber 2g
1. Put all of the fish ingredients in a shallow glass baking dish, turning fish once or twice to fully coat. Cover and marinate for about 30 minutes. 2. While fish is marinating, put the shredded cabbage, oil, salt, pepper, lime juice and chopped cilantro in a mixing bowl. Toss to combine; reserve. 3. When fish is just about done marinating, preheat the griddle. 4. Remove fish from marinade, place on preheated griddle and grill for 2 to 4 minutes on each side, depending on the thickness of the fish. Remove and reserve. Lower the temperature of both the burners to low. Assemble Tacos: Place tortillas on the griddle to warm. Remove when warmed through and evenly divide the grilled fish among the tacos, topping them with the cabbage slaw, and then the avocado. Add a little hot sauce and a squeeze of lime.