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
Instructions
Fish
  1. In a small bowl mix the paprika, cayenne, and cumin.
  2. Lightly salt and pepper fish. Always use sea salt with fish otherwise it will come out too salty.
  3. Add seasonings on both sides of fish. You can refrigerate for a few hours or night before for prepping dish.
  4. Heat grill or cast iron on high & lightly coat with grapeseed oil.
  5. Cook fish on high for 3 - 4 minutes.
  6. Lower heat to medium temp & flip fish once to finish cooking for another 3-4 minutes.
Cabbage Slaw
  1. Mix all ingredients together and chill while fish is cooking.
Aioli
  1. Whisk together sour cream, lime juice, and hot sauce.
  2. Serve fish, slaw, and aioli on lettuce cups for gluten free option or warm corn/flour tortillas.

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