Grilled Fish Tacos with Avocado Coleslaw

It took me years to work up the courage to try fish tacos. Why? I have no idea! All I know is that once I had my first fish taco, I can’t get enough of them. This recipe combines two of my favorite things – grilled fish and avocados.

Prep Time: 15 minutes

Grill Time: 10 minutes

4 servings

Ingredients

• 1 lbs. white flakey fish, Mahi Mahi, tilapia or cod work great
• 1 head cabbage, shredded
• 1 ripe avocado
• 1 bunch chopped cilantro
• 1 package Ortega hard taco shells
• Frank’s Red Hot (optional)
• Favorite Salsa (optional)
• 1 fresh squeeze lime
• 2 limes, cut for garnish
• 1 1/2 teaspoon olive oil
• Salt and pepper

Instructions

• Preheat an outdoor grill on high heat.
• To prepare the fish: Combine oil, lime juice, salt and pepper in a small bowl then rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
• To make the avocado coleslaw, combine the cilantro and cabbage in a mixing bowl.  Massage the avocado into the mixture. Add salt, and pepper in desired amounts.
• Grill fish pieces until they easily flake with a fork, turning once, about 8 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of avocado coleslaw; add a dash of Frank’s Red Hot or your favorite salsa.
• Serve with a lime wedge garnish.