These are delicious and healthy, perfect for a hot summer night since all the cooking is done outside. I used Tajin to season the fish, you can get in the produce section of your grocery store, it’s a lime and mild chili spice that is great of fruit.
1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
2 TBSP vegetable oil
Salt and pepper
1/2 cabbage, cored and thinly sliced
1/2 medium red onion, thinly sliced
1/4 c coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas
Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, tajin (be generous with the tajin) and 1 TBSP of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 1 hour.
Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss.
Spray the grates of the grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Heat the tortillas on the grill while you cook the fish, about 1 minute per side.
Slice the remaining lime halves into wedges and serve with the tacos.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw, salsa, cheese and avocado.