Grilled Fish Tacos with Zesty Lime and Cilantro

Ingredients

• Lime juice (2 tablespoons)
• Olive oil (1 tablespoon)
• Garlic (2 cloves, minced)
• Cumin (1/2 teaspoon)
• Paprika (1/2 teaspoon)
• Salt and pepper (to taste)
• White fish fillets (2)
• Corn tortillas (8)
• Cabbage (1 cup, shredded)
• Tomato (1, diced)
• Red onion (1/2, thinly sliced)
• Cilantro (1/4 cup, chopped)
• Sour cream (1/2 cup)
• Lime wedges (8)

Instructions

1. In a bowl, combine the lime juice, olive oil, minced garlic, cumin, paprika, salt, and pepper to make the marinade.
2. Place the fish fillets in a shallow dish and pour the marinade over them, making sure they are well-coated. Let them marinate for 15 minutes.
3. While the fish is marinating, prepare the toppings: shred the cabbage, dice the tomato, thinly slice the red onion, and chop the cilantro.
4. Preheat the grill to medium-high heat.
5. Grill the fish fillets for 3-4 minutes per side, or until the fish is cooked through and can be easily flaked with a fork.
6. Remove the fish from the grill and let it rest for a few minutes. Then, using a fork, gently flake the fish into bite-sized pieces.
7. Warm the corn tortillas on the grill for about 30 seconds per side to make them pliable and slightly charred.
8. To assemble the tacos, lay out the warm tortillas and evenly distribute the shredded cabbage on each. Top with the flaked fish.
9. Add the diced tomato, sliced red onion, and chopped cilantro on top of the fish.
10. Drizzle each taco generously with sour cream and serve with lime wedges on the side for an extra burst of tangy flavor.