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. They're easy to make and ready in just 40 minutes!
Ingredients
1tablespoonavocado oil
1tablespoonchili powder
1teaspoon EACH: onion powder, garlic powder, and cumin
½teaspoonsea salt
1lbwhite fish
124-inchtortillas, warmed
2cupshredded cabbage
¾cuppico de gallo, or your favorite salsa
Fish Taco Sauce
½cupsour cream
¼cupmayonnaise, can be light
¼cupcilantro
1tablespoonchipotle adobo sauce
1lime, zest and juice
1clovegarlic, minced
1 pinchsea salt
Instructions
In a small bowl, mix the avocado oil, chili powder, onion powder, garlic powder, cumin, and salt until a paste forms.
1 tablespoon avocado oil, 1 tablespoon chili powder, 1 teaspoon EACH: onion powder, garlic powder, and cumin, ½ teaspoon sea salt
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.
1 lb white fish
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.
½ cup sour cream, ¼ cup mayonnaise, ¼ cup cilantro, 1 lime, 1 clove garlic, 1 pinch sea salt, 1 tablespoon chipotle adobo sauce
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.
To assemble your fish tacos, put some cabbage on a tortilla then top with grilled fish, some of the sauce, and a tablespoon of pico de gallo.
12 4-inch tortillas, 2 cup shredded cabbage, ¾ cup pico de gallo