Tacos saludables de bacalao a la parrilla con auténtico sabor costero

Ingredientes

• 1 1/2 lbs fresh cod fillets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 2 cups shredded green cabbage
• 1/4 cup shredded red cabbage
• 2 tbsp plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• Salt to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Small handful fresh cilantro
• Lime wedges for serving
• Hot sauce, optional

Preparación

1. 1

   Mix smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl. Rub cod fillets with olive oil, then press the spice mix onto both sides. Let rest 10 minutes.

2. 2

   Toss green and red cabbage together. Whisk Greek yogurt, lime juice, and honey in a small bowl. Pour over cabbage, toss to coat, season with salt, and refrigerate while you grill.

3. 3

   Heat grill to medium-high. Clean and lightly oil the grates with a paper towel dipped in oil.

4. 4

   Place cod fillets on the grill and cook undisturbed for 4–5 minutes. Flip gently once the fish releases easily and has grill marks. Cook another 3–4 minutes until the fish flakes easily and is opaque throughout.

5. 5

   Warm corn tortillas directly on the grill grates for 30 seconds per side, or microwave wrapped in a damp paper towel for 45 seconds.

6. 6

   Flake the grilled cod into chunks using a fork. Build tacos with fish, slaw, avocado slices, cilantro, and a squeeze of fresh lime. Serve immediately with hot sauce if desired.