Lettuce Cup Grilled Fish Tacos With Cabbage Slaw & Aioli
Our Lettuce Cup Grilled Fish Tacos With Cabbage Slaw & Aioli is both healthy and delicious.
Lettuce Cup Grilled Fish Tacos With Cabbage Slaw & Aioli
Ingredients
Fish
- 2Lbs Tilapia or Snapper Fillets
- 2Tsp Smoked Paprika
- 1/2Tsp Cayenne Pepper
- 1Tsp Cumin
Cabbage Slaw
- 4Cups Shredded Cabbage
- 2 Green Onions Finely Chopped
- 1Clove Minced Garlic
- 3Tbsp White Wine Vinegar
- 1Tsp Sea Salt
- 1Tbsp Sugar
Aioli
- 1 1/2Cup Sour Cream
- 1 Lime Juiced
- 1Tsp Hot Sauce
Instructions
Fish
- In a small bowl mix the paprika, cayenne, and cumin.
- Lightly salt and pepper fish. Always use sea salt with fish otherwise it will come out too salty.
- Add seasonings on both sides of fish. You can refrigerate for a few hours or night before for prepping dish.
- Heat grill or cast iron on high & lightly coat with grapeseed oil.
- Cook fish on high for 3 - 4 minutes.
- Lower heat to medium temp & flip fish once to finish cooking for another 3-4 minutes.
Cabbage Slaw
- Mix all ingredients together and chill while fish is cooking.
Aioli
- Whisk together sour cream, lime juice, and hot sauce.
- Serve fish, slaw, and aioli on lettuce cups for gluten free option or warm corn/flour tortillas.
