These healthy grilled fish tacos are a fresh and flavorful anytime meal.

Flaky white fish, crunchy cabbage, and pico de gallo are tucked into a warm corn tortilla, then topped with a creamy chipotle-lime sauce.


- Avocado oil - Seasonings - Sea salt - Fish - Tortillas - Cabbage - Pico de gallo


In a small bowl, mix the avocado oil, chili powder, onion powder, garlic powder, cumin, and salt until a paste forms.

Place the fish on a plate and cover both sides with the paste. Let it marinate for 30 minutes on your counter or up to an hour in your fridge.

While the fish marinates, make the sauce. Place all of the ingredients into your blender and blend until mostly smooth. Transfer the sauce to a serving bowl.

Preheat your grill to medium-high heat and oil the grates. Grill the fish for 4-5 minutes, flipping over once. Break the fish into smaller pieces.

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