Ingredients
Fish
- 1.5 lbs cod, either in filets or one large piece
- avocado oil spray
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 clove garlic, minced
- 1 lime, juiced
Sauce + Toppings
- 1/2 cup plain greek yogurt
- 2 tbsp mayonnaise
- 1 lime, juiced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 7-8 8-inch flour or corn tortillas
- avocado slices
- red cabbage shreds
- cilantro
Instructions
- Preheat grill to medium-high heat and spray with nonstick spray or wipe down with greased paper towel so it is non-stick.
- Prepare cod by patting down to dry, spray with avocado oil (alternatively brush with oil).
- In a small bowl, mix together chili powder, cumin, salt, pepper, garlic, and lime juice. Brush onto one side of cod.
- Place cod on the greased grill, spice side down. Brush the other side with the remainder of the spice mixture. Cook for 3-4 minutes on each side depending on thickness. Once cod reaches 140F, take off. Let cod cool.
- Grill tortillas for about 2 minutes per side or until warmed and have a few grill marks.
- In a separate bowl, mix together yogurt, mayo, lime, salt, cumin, paprika, and garlic powder.
- Assemble the tacos by laying a tortilla out, add cod, cabbage, avocado, and cilantro. Drizzle sauce on top of tacos. Repeat and enjoy!
Category: grill, tacos, dinner
Method: grill
Cuisine: Mexican
Diet: Gluten Free
