Ingredients:
For the Fish:
- White fish (tilapia, basa, or cod): 500g (fillets)
- Olive oil: 2 tbsp
- Garlic powder: 1 tsp
- Ground cumin: 1 tsp
- Paprika or chili powder: 1 tsp
- Salt and black pepper: to taste
- Lime juice: 2 tbsp
For the Tacos:
- Corn or flour tortillas: 6–8
- Shredded cabbage (red or green): 1 cup
- Chopped onion: 1/2 cup
- Diced tomato: 1/2 cup (optional)
- Chopped fresh cilantro: 2 tbsp
- Yogurt or sour cream: 1/2 cup
- Lime wedges: for serving
Preparation:
- Marinate the Fish:
- Rub the fish with olive oil, garlic powder, cumin, paprika, salt, pepper, and lime juice. Let it marinate for at least 20 minutes.
- Grill the Fish:
- Grill or pan-fry the fish over medium heat for 3–4 minutes per side until golden and cooked through. Then flake it into bite-sized pieces.
- Assemble the Tacos:
- Warm the tortillas. Place a portion of grilled fish in each.
- Top with cabbage, onion, tomato, cilantro, and a dollop of yogurt or sour cream.
- Squeeze fresh lime juice on top.
Serve:
Serve hot and fresh, optionally with lime wedges and salsa on the side.
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