GRILLED WHITE FISH TACOS WITH CABBAGE AND LIME

GRILLED WHITE FISH TACOS WITH CABBAGE AND LIME

Grilled White Fish Tacos With Cabbage And Lime is a fresh and flavourful dish that brings a perfect balance of textures and seasonings. The flaky and grilled white fish is seasoned with cumin, olive oil and lime juice, delivering a smoky, citrusy touch. A warm whole wheat tortilla wraps around the fish and a crunchy cabbage slaw adds crispness and a refreshing contrast. This taco is an excellent source of lean protein, omega-3 fatty acids and fibre. It is ideal for a quick and healthy meal, whether for a weeknight dinner or a backyard gathering. It is made with simple ingredients and easy preparation, which captures the essence of coastal cuisine while keeping it nutritious. Pair it with a zesty salsa, avocado or a dollop of Greek yoghurt for an extra layer of flavour. These Grilled White Fish Tacos With Cabbage And Lime are light, delicious and satisfying.

RECIPE CATEGORY

Dinner, Appetiser

SERVING SIZE

1

CUISINE

Mexican, Tex-Mex, Californian

PREPARATION/TECHNIQUES

Grill, Sauté, One-Pot Wonders

OCCASION/HOLIDAY

Casual Dinner, Summer, Family Reunion, Cinco de Mayo

SPECIAL CONSIDERATION/DIETARY CONCERNS

Dairy Free, Low Fat, Wheat / Gluten-Free, Whole30, Paleo

DISH TYPE

Fish Tacos

INGREDIENTS

The following ingredients are required for the preparation of Grilled Fish Tacos with Cabbage Slaw:

• 113 to 142 grams | 4 to 5 ounces | 1 small white fish fillet
• 1 small | 1 small | 1 small whole wheat tortilla
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
• 5 grams | 0.02 ounces | ¼ teaspoon cumin
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
• 30 grams | 1.06 ounces | ¼ cup shredded cabbage

FULL NUTRITIONAL INFORMATION

• Calories: 231 kilocalories
• Total Fat: 6.1 grams
• Saturated Fat: 0.9 grams
• Carbohydrates: 15.3 grams
• Fibre: 2.3 grams
• Sugar: 1.6 grams
• Protein: 27.9 grams
• Sodium: 441 milligrams
• Cholesterol: 66 milligrams
• Vitamin D: 1.9 micrograms
• Calcium: 57 milligrams
• Iron: 1.4 milligrams
• Potassium: 498 milligrams

PREPARATION

These steps are followed for the preparation of Grilled Fish Tacos with Cabbage Slaw:

• Prepare The Fish: Pat the fish fillet dry and rub it with olive oil, cumin and lime juice.
• Preheat The Grill: Heat a grill pan or outdoor grill over medium-high flame.
• Grill The Fish: Cook the fish for 3 to 4 minutes per side or until flaky and opaque.
• Prepare The Cabbage Slaw: Toss shredded cabbage with a drizzle of lime juice and a pinch of salt.
• Warm The Tortilla: Heat the whole wheat tortilla on the grill for 30 seconds per side.
• Assemble the Taco: Place the grilled fish in the tortilla and top it with cabbage slaw.
• Serve And Enjoy: Garnish with extra lime wedges and serve immediately.

PREPARATION TIME

5 Minutes

COOKING TIME

10 Minutes

TIPS

Here are some tips for Grilled Fish Tacos with Cabbage Slaw:

• Choose The Right Fish: Firm, white fish like tilapia, cod or mahi-mahi works best for grilling.
• Prevent Sticking: Lightly grease the grill grates to avoid the fish sticking.
• Extra Flavour: Marinate the fish for 15 minutes in lime juice and cumin before grilling.
• Tortilla Options: Use corn tortillas for a gluten-free alternative.
• Serving Suggestions: Add sliced avocado, Greek yoghurt or salsa for additional texture and flavour.

VARIATIONS

• Spicy Kick: Add a dash of chilli powder or jalapeños for heat.
• Creamy Slaw: Mix the cabbage with a small amount of Greek yoghurt or avocado for creaminess.
• Mango Salsa: Top with diced mango, red onion and coriander for a tropical twist.
• Vegan Option: Swap fish for grilled tofu or jackfruit.
• Low Carbohydrate: Serve as a lettuce wrap instead of a tortilla.

PREPPING AND STORAGE

• Refrigeration: Store cooked fish and slaw separately in airtight containers for up to 2 days.
• Freezing: Freeze grilled fish for up to 2 months, so thaw in the refrigerator before reheating.
• Reheating: Warm fish gently in a skillet over low heat or the microwave for 30 seconds.