Grilled Fish Tacos

Ingredients

• 1½ lb cod fillets
• 12 corn tortillas
• ½ head red cabbage
• 2 lime
• ½ bunch cilantro
• ½ cup mayonnaise
• ¼ cup sour cream
• ½ tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 avocado (optional)
• 1 tsp hot sauce (optional)

Steps

1. Prepare the slaw: Thinly slice the red cabbage and chop half of the cilantro. In a bowl, combine cabbage, cilantro, and the juice of 1 lime. Season with a pinch of salt and pepper; toss to combine.
2. Make the lime crema: In a separate small bowl, whisk together mayonnaise, sour cream, the juice of the remaining 1 lime, and garlic powder until smooth. Set aside.
3. Season the fish: Pat cod fillets dry. In a small bowl, combine cumin, paprika, chili powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the fish fillets.
4. Grill the fish: Preheat grill to medium-high heat. Lightly brush the fish with olive oil. Grill for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. Warm tortillas: While the fish cooks, warm the corn tortillas on a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Assemble tacos: Flake the grilled fish into bite-sized pieces. Divide the fish among the warm tortillas. Top with the prepared cabbage slaw and a generous drizzle of lime crema. Add sliced avocado and hot sauce if desired.