Description
Freshly grilled white fish fillets topped with a velvety lemon butter sauce and crisp cabbage slaw, served in warm corn tortillas.
Ingredients
Scale
- 1.5 lbs firm white fish fillets (Cod or Mahi-Mahi)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
- Pat fish fillets dry and rub with olive oil, salt, and pepper.
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill fish for 3-5 minutes per side until opaque and charred.
- Melt butter in a small saucepan over low heat, stir in minced garlic until fragrant.
- Whisk in fresh lemon juice into the butter and remove from heat.
- Warm corn tortillas on the grill for 30 seconds per side.
- Assemble tacos by placing fish in tortillas, adding cabbage, and drizzling with lemon butter sauce.
- Garnish with chopped cilantro and serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Inspired