Ingredients:

  • 1 lb tilapia fillets
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cups shredded red cabbage
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 1/4 cup Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp Sriracha
  • 1 pinch salt
  • 12 small corn tortillas
  • 1 medium avocado, sliced
  • 4 lime wedges

Instructions:

  1. In a medium bowl, whisk together 2 tbsp lime juice, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp salt. Fold in 3 cups shredded red cabbage and 2 tbsp chopped fresh cilantro until well-coated; place in the refrigerator.
  2. In a second bowl, whisk 1/4 cup Greek yogurt, 1 tbsp lime juice, 1 tsp Sriracha, and a pinch of salt until smooth; place in the refrigerator.
  3. In a shallow dish, combine 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Rub the marinade evenly over both sides of 1 lb tilapia fillets and let marinate for 5 minutes.
  4. Preheat the grill to medium-high heat and lightly oil the grates. Place fillets on the grill, cooking in batches if they don't fit in one layer. Grill for 2-3 minutes per side without moving them until distinct char marks appear, the fish is opaque and flakes easily with a fork, and it reaches an internal temperature of 145°F (63°C).
  5. Allow the grilled fish to rest for 2 minutes. While resting, toast 12 corn tortillas over an open flame for 30 seconds per side until pliable and slightly browned.
  6. Assemble the tacos by placing a piece of grilled tilapia in each tortilla. Top with a heap of zesty cabbage slaw, a slice of avocado, and a swirl of the creamy lime drizzle. Serve with lime wedges.