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Light grilled fish, crunchy cabbage, a squeeze of lime. These Baja-style tacos prove that low calorie dinners can still make you look forward to eating.
Pat the white fish fillets dry, then brush both sides with olive oil to help the spice mix adhere and prevent sticking.
In a small bowl, mix cumin, chili powder, salt, and pepper. Evenly sprinkle this mixture over both sides of the fish, ensuring each fillet is fully coated.
Preheat your grill or grill pan to medium-high heat. Once hot, place the fish on the grates, cooking 3–4 minutes per side, until the fish turns opaque and gently flakes with a fork.
While grilling, place the shredded cabbage in a bowl, squeeze half the lime over it, and toss well for a fresh, crisp slaw base.
Warm tortillas for 20–30 seconds per side directly on the grill or in a hot skillet, stacking them and covering to keep soft.
Slice the grilled fish into portions and assemble each taco: layer warm tortillas with cabbage slaw, grilled fish, avocado slices, and a sprinkle of cilantro. Finish with a squeeze of lime over the top before serving.
