Description
Authorization to publish this recipe from the Endless Summer Cookbook was granted by Abrams publishing.
Ingredients
Scale
- 1 1/2 pounds flaky white fish, such as mahi-mahi or cod, cut into 4-ounce fillets
- 4 tablespoons olive oil
- Juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- White corn tortillas, warmed
- Purple cabbage, shredded
- Fresh cilantro
Instructions
- In a bowl, combine 2 tablespoons of the oil, the lime juice, chili powder, and garlic salt. Toss with the fish and marinate for 15 minutes.
- In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto a tortilla. Top with sauce, cabbage, cilantro, and pico de gallo.
Notes
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