Monday, March 2, 2015

Grilled Fish Tacos with Chili-Lime Slaw

Honestly, I have been cooking!  The little blast of winter got me back in the kitchen for old favorite cold weather meals like chili.  I've got a stack of recipes to post and am ready to get back on track!

First off, a new fish taco recipe.  This is just about as simple as it comes.  While I grilled the fish, you could certainly saute or bake/broil it.  This very simple seasoning mix is wonderful.....use it for any fish filet on its own.  But I do loves me fish/shrimp tacos so I used it in these tacos.

Basically, you've got two components: the fish and the slaw.  Next time, I think I'll add some sliced avocados, maybe some diced mango.  If you can, get your hands on some quality corn tortillas.....any restaurant in your area make tortillas on site?  I was able to find some at Publix (or if you're in Texas, try Central Market).  It won't break the ease and taste of this taco, just makes it extra special.


2 cups prepared coleslaw mix
3 Tbsp plain Greek yogurt
2 tsp garlic-chili sauce
1/2 Tbsp lime juice
pinch of salt
2 fish fillets (tilapia, Swai, really just about any mild white fish, I used Barramundi sea bass)
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika (regular or smoked)
1/4 tsp ground coriander
1/4 cup fresh parsley or cilantro leaves, chopped
avocado slices, optional
diced mango, optional
6 corn tortillas

In a medium bowl, combine the coleslaw, yogurt, chili sauce, lime juice, and pinch of salt.  Set aside.

Prepare an indoor or outdoor grill for high heat (if grilling fish).

In a small bowl, combine the 1/4 tsp of salt, garlic powder, paprika, and coriander.  Pat the fish dry and rub both sides with the spice mixture.  Thoroughly coat the grill grates with nonstick spray or oil.  Place fish on grill and cook (10 minutes per inch of thickness, turning once) until fish is cooked and the flesh flakes with a fork.

About a minute before the fish is done, place the tortillas on the grill to lightly toast (keep an eye on them so they don't burn).

Assemble the tacos by dividing the fish and slaw among the tortillas. Add avocado/mango if using.  Sprinkle some parsley or cilantro on top of each and an extra spritz of lime. Serve immediately.

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