Gluten Free Grilled Fish Taco's
adapted from Whole Living
4 white fish fillets (5 ounces each, I used Tilapia), skin removed
2 tablespoons extra-virgin olive oil
1/2 tsp sea salt
1/8 tsp ground pepper1/2 tsp Cumin
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2 percent Greek yogurt
1 lime, cut into wedges
Rub fillets with olive oil and season both sides with salt, pepper and Cumin.
Heat a grill to medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
Toast corn tortillas over the grill or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges