Ingredients
Tacos
- 1 pound of firm fish fillets (we used Tilapia!)
- 2 Tbsp. Canola oil
- 1 ½ Tbsp. of Lighthouse Lemonade Lime Lemon cordial
- 1 garlic clove, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- 1/3 tsp paprika
- ¼ tsp cayenne pepper
- Salt & pepper
- Flour tortillas
Cabbage Slaw
- 8 oz. thinly sliced red cabbage
- ¼ cup of chopped cilantro
- 1 cup thinly sliced red onion
- 1 ½ Tbsp. of Lighthouse Lemonade Lime Lemon cordial
- Canola oil
Toppings
- Feta or Cotija Cheese
- Sour Cream
- Avocado Slices
- Diced Jalapeños
- Hot Sauce of your choosing
Directions
- To form your marinade, mix together canola oil, Lighthouse Lemonade cordial, garlic, chili powder, cumin, paprika and cayenne. Season with salt and pepper.
- Prepare cabbage slaw – combine red cabbage, red onion, and cilantro in a bowl. Add Lighthouse Lemonade cordial, canola oil and salt & pepper, and toss.
- Place fish into large resealable bag and pour in marinade. Seal bag and move contents around to evenly coat the fish. Leave to marinate for at least 20 minutes, but not more than 30.
- While the fish marinades, preheat your grill to medium-high. Brush grill grates with canola oil before cooking. If you do not have access to a barbeque, cook your fish in a skillet over medium high heat with ½ tbsp. of canola oil.
- Cook fish until cooked thoroughly, about 3 minutes per side.
- Break up fish into smaller pieces and serve in warmed tortillas with Cabbage Slaw and desired toppings.
