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Grilled Fish Tacos
Celebrate the 4th of July with our festive Fish Tacos—a vibrant, flavorful dish that's low-carb, high-protein, and Mediterranean-inspired.
These Fish Tacos are delightful on their own, but you can also pair them with a side of grilled vegetables or a fresh corn and bean salad for a complete holiday feast. For an extra kick, add a dollop of salsa or a dash of hot sauce.
1 lb white fish fillets (like cod or tilapia)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
8 small low-carb tortillas
2 cups shredded lettuce
1 cup chopped tomatoes
1 avocado, sliced
1/4 cup chopped fresh cilantro
Lime wedges, for serving
For the sauce:
1/2 cup plain Greek yogurt
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Salt to taste
Preheat your grill to medium-high heat.
Rub the fish with olive oil, then season with cumin, chili powder, salt, and pepper.
Grill the fish for 3-4 minutes per side, until it's cooked through and flakes easily with a fork.
While the fish is grilling, mix together the Greek yogurt, lime juice, cilantro, and salt to make the sauce.
Warm the tortillas on the grill for about 30 seconds per side.
To assemble the tacos, divide the shredded lettuce, chopped tomatoes, and avocado slices among the tortillas. Top with the grilled fish and a drizzle of the sauce.
Sprinkle with fresh cilantro and serve with lime wedges on the side.
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