Ryann's Spicy Grilled Fish Tacos

These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 209 Calories

Ingredients

• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 lime, juiced
• 1 ½ cups shredded cabbage
• 6 (6 inch) corn tortillas
• 1 tablespoon onion powder
• 1 lime, halved
• 1 (8 ounce) container reduced-fat sour cream
• 1 tablespoon herbes de Provence
• ½ cup red onion, chopped
• 1 teaspoon dried chives
• ½ cup crumbled queso fresco
• 1 jalapeno pepper, chopped, or to taste
• 1 bunch cilantro, divided
• 3 tilapia fillets, or more to taste

Recipe Instructions

Step 1

Preheat the grill for medium heat and lightly oil the grate.

Step 2

Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.

Step 3

Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.

Step 4

Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.

Step 5

Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.