Most restaurants offer a version of fish tacos that appeal to many. I decided to make my own version with a cabbage and corn slaw on the side. This recipe is quick and easy and will quickly become a family favorite!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Start by combining the cabbage, corn, red onion, bell pepper, cilantro and the zest and juice of 1 lime in a medium bowl and set aside.
Season the tilapia fillets by juicing half a lime over the fish and then sprinkling the Jamaican jerk and cayenne over the fish on both sides.
Heat your grill to a medium high heat and rub the grates with a small amount of oil to prevent the fish from sticking. Place the fish over indirect heat and allow to cook about 3 minutes on each side.
To serve place a spoonful or two of the slaw onto the tortilla shells followed by the grilled tilapia. Then top with sliced avocado and Greek yogurt and enjoy!
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