Grilled Fish Tacos
Updated Oct 20, 2022, Published May 07, 2014
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Grilled Fish Tacos
Ingredients
- 6 (4-6 ounces each) fillets tilapia
- Extra-virgin olive oil, , as needed
- Kosher salt and black pepper, , to taste
- 3 cups finely shredded cabbage
- 1 tablespoon gluten-free mango salsa, , plus more for serving
- 2 tablespoons mayonnaise or egg-free mayonnaise
- 12 gluten-free corn tortillas
Instructions
- Brush the tilapia fillets with olive oil and season with salt and pepper.
- Heat a large skillet over medium high heat. Place the tilapia fillets in the skillet and cook without disturbing them for 2 minutes. Flip and cook for another 2 minutes or until the fish is cooked through and just starts to flake. Remove from the skillet, break into large flakes and keep warm.
- Mix the cabbage with 1 tablespoon of mango salsa and the mayonnaise.
- Heat the tortillas.
- Serve the tortillas with some of the cabbage mixture and fish. Top with additional salsa.
Nutrition
Calories: 291kcalCarbohydrates: 25gProtein: 32gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 152mgPotassium: 593mgFiber: 4gSugar: 2gVitamin A: 51IUVitamin C: 13mgCalcium: 71mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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