Ingredients:

  • 1 lb Cod fillets
  • 2 tbsp Olive oil
  • 2 tbsp Fresh lime juice
  • 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 cups Shredded cabbage
  • 1/4 cup Plain Greek yogurt
  • 1 tbsp Lime juice
  • 2 tbsp Fresh cilantro
  • 1 pinch Salt
  • 8 Small corn tortillas
  • 1 Avocado

Instructions:

  1. In a small bowl, whisk together the olive oil, lime juice, and all spices. Pat the fish fillets dry with a paper towel and coat them thoroughly in the marinade. Let sit for 10 minutes.
  2. Combine the shredded cabbage, Greek yogurt, lime juice, and cilantro in a large bowl. Toss until the cabbage is evenly coated and set aside in the fridge to maintain crispness.
  3. Preheat the grill to medium-high heat and oil the grates well. Grill the fish fillets for 3–5 minutes per side until they have a charred exterior and flake easily with a fork.
  4. During the last 2 minutes of grilling the fish, place the corn tortillas directly on the grill grates for 30 seconds per side until warmed and slightly toasted.
  5. Assemble the tacos by placing a generous portion of grilled fish into the warmed tortillas and topping with the cabbage slaw and sliced avocado.