Print Prep: 20 Mins Cook: 10 Mins Portions: 2-3 Print Ingredients You'll Need1 lb. cod or snapper fillets2 Tbsp. canola oil1 1/2 Tbsp. lime juice2 garlic clove, minced1 1/2 tsp. chili powder1/2 tsp. ground cumin 1/2 tsp. ground paprikaSalt and Pepper6 corn flour tortillas1 large avocado, slicedSour cream, cheese, hot sauce and salsa, for serving1/2 small red cabbage, cored & sliced thin1/4 cup cilantro3/4 cup red onion, thinly sliced 1 1/2 tbsp. lime juice1 tbsp. canola oil DirectionsIn a mixing bowl, whisk together canola oil, lime juice, garlic, chili powder, cumin and paprikaSeason with salt and pepper to tastePlace fish into a resealable bag and pour marinade over fish Seal bag and allow to marinate in mixture for 20 minutes Make cabbage slaw by adding cabbage, red onion and cilantro in a mixing bowlPour lime juice and canola oil on top and season with salt and pepper Preheat grill to medium-high heat Brush grates with oil and place fish on grillGrill until cooked through (approx. 3 minutes per side)Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw and other additional toppings ShareTweetSaveShareEmail Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings) IngredientsDirectionsGrilled Fish Tacos with Lime Cabbage SlawIngredientsDirectionsTweetSharePinEmail