Ingredients:

  • 1 lb (450g) firm white fish fillets (Mahi-mahi, Cod, or Halibut)
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (150g) shredded red cabbage
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp (1g) salt
  • 1 cup (165g) diced fresh mango
  • 1/4 cup (40g) diced red onion
  • 1 jalapeño, seeded and minced
  • 1 tbsp (15ml) lime juice
  • 1 tbsp (15g) chopped cilantro
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) sour cream
  • 1 tsp (5ml) lime juice
  • 1 pinch salt
  • 8 small (6-inch) corn tortillas
  • 1 avocado, sliced
  • Extra lime wedges for serving

Instructions:

  1. Whisk together olive oil, lime juice, smoked paprika, cumin, garlic powder, salt, and pepper in a shallow bowl to create the marinade.
  2. Pat fish fillets dry with paper towels, coat thoroughly in the marinade, and let rest at room temperature for 15 minutes.
  3. Prepare the cabbage slaw by tossing shredded red cabbage, cilantro, apple cider vinegar, olive oil, and salt in a medium bowl.
  4. Combine diced mango, red onion, minced jalapeño, lime juice, and chopped cilantro in a separate bowl to create the mango salsa.
  5. Whisk together plain Greek yogurt, sour cream, lime juice, and a pinch of salt for the lime crema.
  6. Preheat the grill or cast-iron grill pan to high heat; lightly oil the surface to prevent sticking.
  7. Grill the fish fillets for approximately 3-4 minutes per side until charred and flaky.
  8. Warm corn tortillas on the grill for 30 seconds per side.
  9. Assemble tacos by placing grilled fish first, followed by cabbage slaw, mango salsa, sliced avocado, and a drizzle of lime crema.