Grilled Fish Tacos with Cilantro Lime Dressing
Total Time: 00h 30m
Hands-on Time: 00h 20m
Makes: 4 servings
Light and fresh grilled fish tacos made with white fish grilled in an easy spiced mixture then topped with a chipotle-lime cabbage slaw.
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Ingredients
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, plus more for serving
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon Frontier Co-op® Chili Powder
- 1 pinch Frontier Co-op® Sea Salt
- 1 pound white fish
- 1/2 teaspoon Frontier Co-op® Garlic Powder
- 1/2 teaspoon Frontier Co-op® Smoked Paprika
- 1/2 teaspoon Frontier Co-op® Ground Cumin
- 1/2 teaspoon Frontier Co-op® Ground Coriander
- 8 corn tortillas
- Cotija Cheese
Directions
- Place the shredded cabbage in a bowl with 1/4 cup cilantro. Whisk together 1 tablespoon olive oil, lime juice, chili powder and pinch of salt. Pour over the cabbage and toss until well coated. Let sit while grilling the fish.
- Preheat the grill or grill pan. Toss the cod with 1 tablespoon olive oil, garlic powder, smoked paprika, cumin, coriander and 1/4 teaspoon salt. Grill cod for 3 to 4 minutes per side, until the cod is browned and flaky. Lightly chop the cod into pieces.
- Warm the tortillas and assemble the tacos with a few spoonfuls of fish and cabbage. Sprinkle cilantro and cheese on top before serving.
