Fresh and colorful grilled fish tacos, filled with crisp cabbage, corn, and a homemade salsa made with tomatoes, cilantro, and lime. A simple, light, and flavorful meal that comes together quickly.
Ingredients
- white fish fillets
- corn tortillas
- shredded cabbage
- whole corn kernels
- tomatoes
- 1/4 of a red onion
- fresh cilantro
- lime
- olive oil
- ground cumin
- paprika
- Salt, to taste
- Pepper, to taste
Instructions
- Chop the tomatoes into small dice and finely chop the red onion and cilantro. Mix with the juice of half the lime and a pinch of salt. Set aside the salsa.
- Pat the fish fillets dry. Brush them with olive oil, then season with cumin, paprika, salt, and pepper.
- Heat a pan or grill over medium-high heat. Cook the fish for about 3 to 5 minutes on each side, depending on its thickness, until it is fully cooked and flakes easily with a fork.
- Remove the fish from the heat and roughly flake it into pieces.
- Warm the corn tortillas for a few seconds on each side in a hot pan.
- Place the fish in the tortillas. Top with shredded cabbage, corn, and fresh salsa.
- Serve immediately with the remaining lime cut into quarters.
- Cooked fish and toppings can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish and tortillas only before assembling the tacos.
- FREEZING:
- Cooked fish can be frozen for up to 2 months. Assembled salsa, cabbage, and tortillas are not recommended for freezing.
