1 poundfirm white fish, such as tilapia, snapper,cod, mahi mahi, or catfish
1mediumgarlic clove, finely chopped
1/4 teaspoonground cumin
1/4 teaspoonchili powder
2 tablespoonsolive oil
Kosher or Sea salt
Freshly groundblack pepper
1/2small head of green or redcabbage(about 14 ounces), cored and thinly sliced
1/2mediumred onion, thinly sliced
1/4 cupcoarsely chopped fresh cilantro
6 to 8soft (6-inch)corn or whole wheat tortillas
Slicedavocado, for garnish (optional)
Salsa, for garnish (optional, see above)
Sour cream, for garnish (optional)
Hot sauce, for garnish (optional)
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. Tset aside.
Warm the tortillas by heating a medium frying pan over medium-high heat or wrap in aluminum foil and place in warm oven.
Remove the fish from the marinade and place on a greased grill or non-stick saute pan. 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.
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.