Easy Fish Tacos

Fish Tacos Recipe

1 1/2 lbs Grouper or Red Snapper
1/2 bunch of Cilantro, chopped
¼ Green Cabbage or ½ Red Cabbage - Shredded
1 Carrot - Shredded
¼ Red Onion - diced fine
1 Avocado, ripened and sliced
1 Dozen White Corn Tortillas (warmed)
1 Lime

Marinade
1 lime
1 Tbsp Olive Oil
1 clove Garlic, minced
Salt/Pepper

Yield 12 tacos

1. Marinade fish in blend of lime juice, olive oil, garlic, salt, and pepper. Cover and Refrigerate for a few hours.
2. Make taco topping by combining cilantro, cabbage, carrot, onion, and juice of one lime. Feel free to add a little salt and pepper.
3. Grill fish on both sides until done. Timing will vary depending on how hot grill temperature is. Watch meat carefully for overcooked fish can become very dry.
4. Remove fish from grill and flake with a fork.
5. Serve meal family style with fish, toppings (cabbage mixture and sliced avocado), and tortillas all in separate serving bowls.
6. Try and buy fresh fish if possible. It costs more than the frozen stuff, but you don't want to end up with "fishy fish".

Serves 4

TIPS:

1. Fish is usually done when no longer having opaque or clear color
2. Serve with Spanish or basmati rice.
3. Recommended additional toppings include sour cream, chopped jalapenos, and salsa.
. 4. Do not slice avocado until just before serving meal. (The fruit turns a dark color after being exposed to oxygen after a short period of time).

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