These fish tacos are fresh, flakey, and flavorful. Whether you eat this fish as a salad or wrapped in taco shells, it is best when topped with your choice of toppings and dressing. My favorite restaurant style salsa, fresh guacamole, and pineapple pico de gallo can be found here. A light, healthy, and delicious recipe perfect any time of the year.

INGREDIENTS

1 lb white fish-tilapia, mahi-mahi, or cod
2 tbsp olive oil
2 tbsp lime juice
1 tbsp garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp paprika
¼ tsp cayenne pepper
Salt and pepper, to taste

For serving (as desired)
8 corn tortillas or brown rice
2 cups cabbage
3 tbsp cilantro, chopped
1/3 cup Mexican shredded or cotija cheese

INSTRUCTIONS

1. Prepare heating method--Turn grill on medium-high heat or preheat oven to 400 F degrees.

2. In a gallon size ziplock bag combine fish, olive oil, lime juice, garlic, chili powder, cumin, paprika, cayenne, salt, and pepper. Let marinade sit for 20-30 minutes.

3. While the marinade is sitting, prepare your choice of sides including tortillas, rice, cabbage, avocado, cilantro, cheese, or any dressings. 

4. Grill the fish at medium-high heat for 3 minutes per side OR bake at 400 F degrees for 15 minutes, or until cooked thoroughly.

NUTRITION (per serving)
Makes 4 servings

(4 oz. fish)
218 calories
30g protein (55%)
3g carbs (4%)
10g fat (41%)

(4 oz. fish + 2 tortillas + cabbage + cilantro + cheese)
371 calories
36g protein (37%)
27g carbs (28%)
15g fat (35%)

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