These grilled fish tacos with cilantro lime cream are full of fresh flavors and make a quick and tasty meal. The soft grilled tilapia goes well with the sour cilantro lime cream, crunchy cabbage, and smooth avocado slices.
Ingredients: 4 tilapia fillets. 8 small corn tortillas. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup shredded cabbage. 1 avocado, sliced. 1 lime, cut into wedges. For the Cilantro Lime Cream:. 1/2 cup sour cream. 1/4 cup chopped cilantro. 1 lime, juiced. Salt and pepper to taste.
Instructions: Warm the grill up to a medium-high level. Put olive oil, salt, and pepper on the tilapia fillets. Grill the fish for four to five minutes on each side, or until it's fully cooked. While that is going on, warm the corn tortillas on the grill for about 30 seconds on each side. Put sour cream, chopped cilantro, lime juice, salt, and pepper in a small bowl. Mix them together to make cilantro lime cream. Put tilapia that has been grilled on warm tortillas. Then add shredded cabbage, avocado slices, and a dollop of cilantro lime cream on top. Place lime wedges next to the tacos so that you can squeeze them over the top. Cilantro lime cream goes well with grilled fish tacos.
Prep Time: 15 minutes
Cook Time: 10 minutes
Crochet Knit
