Delicious seasoned grilled cod stuffed into tortillas with shredded cabbage and a mayo taco sauce. This recipe is sure to delight seafood lovers looking to try a Mexican-style grilled fish dish.
Course Main Course
Keyword Fish
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 8tacos
Calories 249kcal
Author Joost Nusselder
Cost $20
Ingredients
1lbscod filletswild-caught
8corn tortillas
1.5cupsgreen cabbage
1.5 cups red cabbage
2tbspfajita seasoning
3 tbsp lime juicefreshly squeezed
2tbspolive oil
1green or spring onion
1/2cupcilantrofresh
1/2tspsalt
For sauce
1/2cup mayonnaise
1/2cup Greek yogurt
1.5tbsplime juice
1 tbsphot sauce
1/4tspgarlic powder
1/4tspsaltkosher
Instructions
Preheat the grill on medium-heat (375 - 450 degrees F).
Wash the fish and pat it dry with a paper towel.
Spread a bit olive oil on the fish to make the seasoning stick.
Sprinkle fajita seasoning on both sides of each fillet.
Place fish on cooking grates but not directly over flames. Cook for approximately 4 minutes. Flip it and cook for about another 2-4 minutes depending on how browned it is.
Once the fish reaches an internal temperature of 130 F, remove it and break the fillets apart with forks. Set aside.
Slice all the cabbage into thin slices or grate it for the slaw.
In a bowl, mix the sliced cabbage, lime juice, and spring onion. You can add a 1/2 tsp of salt for flavoring.
Char or warm the tortillas on the grill for a few seconds.
Now add the fish and slaw into each tortilla and top with the sauce and fresh chopped cilantro.
Notes
You can use 1-2 lbs of fish, depending on the size of your tortillas. If they're the larger kind of tortilla you'll need more fish and more cabbage. Adjust seasonings accordingly.
If you can't find cod, use any fresh white fish fillets for a similar mild fishy flavor.
Add more kosher salt to the fish if your fajita seasoning doesn't have salt.