Description
Fresh, grilled white fish fillets marinated in a zesty blend of lemon, garlic, and herbs, served in warm corn tortillas with a crisp cabbage slaw.
Ingredients
Scale
- 1.5 lbs firm white fish fillets (mahi-mahi, cod, or halibut)
- 3 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8–12 small corn tortillas
- 2 cups shredded cabbage
- 1 tablespoon lime juice
- 1 tablespoon olive oil (for slaw)
- Fresh lemon wedges for serving
Instructions
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, chopped cilantro, and chopped parsley. Season with salt and pepper.
- Place fish fillets in a shallow dish and pour the marinade over them. Refrigerate for 15 to 30 minutes.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Place fish fillets on the grill and cook for 3 to 5 minutes per side until they flake easily with a fork.
- While fish is grilling, toss shredded cabbage with lime juice and 1 tablespoon of olive oil in a bowl to create a simple slaw.
- Place corn tortillas on the grill for about 30 seconds per side until warm and slightly charred.
- Flake the grilled fish into chunks and distribute among the tortillas.
- Top with cabbage slaw and serve with fresh lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Fusion