Grilled Fish Tacos with Citrus Carrot Slaw
Fish tacos with grilled Alaskan cod are topped with a delicious citrus carrot slaw. They're light, bright, sweet, tangy and perfect for spring and summer.
Servings: 6 tacos
Ingredients
Grilled Fish
- 3 filets cod (or other fish)
- 1 lime
- 1/2 tsp garlic powder
- salt and pepper to taste
Citrus Carrot Slaw
- 2 navel oranges peeled and diced
- 2 cara cara oranges peeled and diced
- 1 large carrot julienne peeled
- 1 cup green cabbage thinly sliced
- 2 tbsp fresh cilantro chopped
- 1 lime juiced
- salt and pepper to taste
Other Ingredients
- 6 tortillas (I use my Cassava Flour Tortillas, but you can use any)
- avocado and limes for garnish
Instructions
- Mix all of the citrus slaw ingredients together in a bowl and set aside.
- Heat a grill (or grill pan) on medium-high heat and grill the fish for 2-3 minutes on one side. Squeeze the lime over the fish and season with garlic, salt and pepper. Flip the fish and grill for another 2-3 minutes. The fish will likely break apart and that's okay.
- Assemble the fish tacos by placing small pieces of fish in each taco, then top with the slaw. Garnish with avocado and lime slices.
Notes
- If you don't have an outdoor grill, you can use a grill pan or reversible grill/griddle pan and make these in your kitchen. Super easy!
Nutrition
Calories: 243kcal | Carbohydrates: 31g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 279mg | Potassium: 755mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1932IU | Vitamin C: 62mg | Calcium: 85mg | Iron: 1mg