Vibrant, crunchy and terrifically tangy - We can't get enough of fish tacos! Flounder is our go-to-fish for this recipe because of the freshness & textures of the fillet; But you can try it out with tilapia or sea bass too! Topped with red cabbage and a generous drizzle of sour cream & guacamole, this is one heck of a catch! A quick pan-sear in your cast iron skillet, and a handful of fresh ingredients is all you need to bring out the best in your seafood.
Cookware We Recommend: 10.5" Cast Iron Skillet
Prep Time: 10 minutes
Cook Time: 5-10 minutes
Serves: 4
Ingredients:
- 1 pound fresh fish fillet (flounder or tilapia work best)
- 2 medium limes, halved
- 1 medium garlic clove, finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- 2 tablespoons vegetable oil, plus more for oiling the grill grates
- ½ small head of green or red cabbage, thinly sliced
- ½ medium red onion, thinly sliced
- Tortillas, either corn or flour
- Garnishings (if desired)
- Sliced avocado
- Guacamole
- Sour cream
- Hot sauce
- Kosher salt
- Freshly ground black pepper
Directions:
- Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
- Meanwhile, make the slaw and warm the tortillas. 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 to combine. Taste and add more salt and pepper if necessary; set aside.
- Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
- Brush the grates of a grill pan or outdoor 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. (It's OK if it breaks apart while you're flipping.)
- Transfer the fish to a plate. Taste the slaw again and season as needed with more lime juice. 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 and any optional garnishes.
