Fish Tacos With Slaw Recipes

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FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS

Provided by Anne Burrell

Time 1h50m

Yield 4 servings

Number Of Ingredients 18



Fish Tacos with Cabbage Slaw and Pickled Red Onions image

Steps:

  • Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week.
  • Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool.
  • Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve.
  • Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable.
  • Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve!

1/2 cup red wine vinegar
2 tablespoons kosher salt, plus additional for seasoning
1 tablespoon sugar
2 to 3 shakes hot sauce, such as Tabasco
1 red onion, sliced thinly
2 tomatillos
1 jalapeno
Juice from 1 lime, plus lime wedges for serving
1 bunch fresh cilantro, stems removed and leaves roughly chopped
1/4 green cabbage, thinly sliced
1/4 red cabbage, thinly sliced
1 carrot, grated
Olive oil, for drizzling
4 mild, flaky, white fish fillets, like tilefish
1/2 tablespoon smoked paprika
8 corn tortillas
1 avocado, thinly sliced
1/2 cup Cotija, crumbled

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Provided by Molly Yeh

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 23



Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing image

Steps:

  • For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
  • For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
  • For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
  • Coat the fish all over in the flour and then the egg and then the breadcrumbs.
  • Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
  • To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

1 1/4 cups sour cream
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
1 lime, juiced
1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1 1/4 cups panko breadcrumbs
3 fillets walleye or trout (about 12 ounces total), patted dry
Flavorless oil, like canola or vegetable, for frying
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19



Grilled Southern Fish Tacos with Cabbage Slaw image

Steps:

  • Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
  • Preheat the grill to medium-high heat.
  • Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
  • Grill corn tortillas until warm and soft and they have a few charred marks.
  • To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
  • Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
  • Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
  • Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice of 1 lime
1 1/2 pounds halibut, skinless
Olive oil, for greasing grates
Kosher salt and freshly ground black pepper
16 to 20 (6-inch) corn tortillas
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
1/2 small head green cabbage, cored
1/4 red onion
3 tablespoons chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped
Juice of 1/2 lime
1 tablespoon honey
Kosher salt and freshly ground black pepper

BLACKENED FISH TACOS WITH AVOCADO SLAW

Provided by Tia Mowry

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19



Blackened Fish Tacos with Avocado Slaw image

Steps:

  • For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
  • In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
  • For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
  • Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
  • Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
1 tablespoon mayonnaise
1 clove garlic
1/2 avocado
Juice of 1/2 lime
Kosher salt and black pepper
3 cups thinly shredded green cabbage
3 green onions, white and green parts only, sliced
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt
1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
2 teaspoons grapeseed oil
Eight 6-inch corn tortillas, warmed
Chopped cilantro, for garnish
8 lime wedges, for garnish

EASY FISH TACOS WITH SLAW

A light fried fish fillet topped with a spicy slaw. My eleven-year-old loves this dish!

Provided by miss_maya

Time 30m

Yield 4

Number Of Ingredients 19



Easy Fish Tacos with Slaw image

Steps:

  • Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
  • Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
  • Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
  • Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
  • To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.

Nutrition Facts : Calories 899.7 calories, Carbohydrate 82.4 g, Cholesterol 85.5 mg, Fat 48.3 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 8.5 g, Sodium 1734.3 mg, Sugar 4.1 g

1 (16 ounce) package coleslaw mix
1 cup chopped fresh cilantro
¾ cup Greek yogurt
2 peppers chipotle peppers in adobo sauce, chopped
1 tablespoon red wine vinegar
2 teaspoons adobo sauce from chipotle peppers
1 teaspoon salt
1 pound white fish fillets
1 teaspoon salt, or to taste
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon cayenne pepper
1 quart oil for frying, or as needed
8 (6 inch) fajita-sized flour tortillas
1 avocado, diced, or to taste
1 medium tomato, chopped, or to taste

GRILLED FISH TACOS WITH LIME SLAW

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 tacos

Number Of Ingredients 10



Grilled Fish Tacos with Lime Slaw image

Steps:

  • Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
  • Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
  • Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
  • Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

BAKED COD FISH TACOS

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos     Fish

Time 45m

Yield 6

Number Of Ingredients 16



Baked Cod Fish Tacos image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
  • Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
  • Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
  • Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO

Categories     Sauce     Fish     Side     Fry     Dinner     Chill

Yield makes 8 tacos

Number Of Ingredients 29



Southern-Style Fish Tacos with Crunchy Slaw and Chipotle Mayo image

Steps:

  • For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
  • For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
  • For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
  • Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
  • When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
  • Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
  • To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
  • ALTERNATIVE: GRILLED CATFISH
  • Preheat a grill or grill pan to medium-high heat.
  • Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
  • Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.

CRUNCHY SLAW
2 tablespoons freshly squeezed lime juice
1 tablespoon canola oil
1 tablespoon honey
Kosher salt
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 small red onion, minced
1 small jalapeño, seeds and veins removed, minced
2 tablespoons finely chopped fresh cilantro
CHIPOTLE MAYO
1 cup mayonnaise
1 chipotle pepper packed in adobo sauce
2 teaspoons adobo sauce
2 teaspoons honey
CATFISH
Peanut oil, for frying
Two 6-ounce catfish fillets
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 egg, beaten
2 tablespoons hot sauce, preferably Tabasco
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
8 corn tortillas
Lime wedges, for garnish
Fresh cilantro sprigs, for garnish

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.

Provided by rickoholic83

Categories     Catfish

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 19



Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse image

Steps:

  • Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
  • Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
  • Stir to thoroughly combine and refrigerate for 1 hour.
  • Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
  • Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
  • In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
  • When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
  • Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
  • Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

16 ounces catfish fillets
1/4 cup milk
1/4 cup creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon creole seasoning
vegetable oil, for deep-frying
8 corn tortillas
2 teaspoons chipotle chiles in adobo, finely chopped
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1 cup white cabbage, shredded
1 cup red cabbage, shredded
1/4 cup red onion, finely chopped
1/4 cup green onion, chopped

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!

Provided by Rinshinomori

Categories     Mexican

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11



Baja Fried Fish Tacos With Spicy Cabbage Slaw image

Steps:

  • In a small bowl, mix salsa and mayonnaise; set aside.
  • In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
  • Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
  • In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
  • To assemble, place 2 corn tortillas each on 4 individual plates.
  • Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9

1 cup salsa
1/3 cup mayonnaise
vegetable oil (for deep frying)
3/4 cup beer, plus
2 -3 tablespoons beer
3/4 cup all-purpose flour
1/2 teaspoon salt
1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes
8 corn tortillas
4 cups coleslaw mix
8 lime wedges

SPICY SLAW FOR FISH TACOS

This spicy coleslaw's flavor comes from cilantro and lemon juice and its heat comes from Sriracha hot sauce. It's great with fish tacos or barbecue!

Provided by firegirl

Time 1h20m

Yield 6

Number Of Ingredients 11



Spicy Slaw for Fish Tacos image

Steps:

  • Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
  • Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.3 g, Cholesterol 1.7 mg, Fat 3.9 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 285.7 mg, Sugar 3.5 g

½ medium head cabbage
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt, or more to taste
1 pinch ground cumin, or to taste
2 tablespoons mayonnaise
1 teaspoon Sriracha sauce
1 tablespoon lemon juice, or more to taste
½ medium onion, finely sliced
1 medium carrot, diced
½ bunch fresh cilantro, leaves finely chopped

FISH TACOS WITH SLAW

Make and share this Fish Tacos With Slaw recipe from Food.com.

Provided by jphibbs

Categories     South American

Time 30m

Yield 8 tacos

Number Of Ingredients 16



Fish Tacos With Slaw image

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Rinse fish and place on rack in baking dish, to drain fat off fish.
  • 3. Mix lime juice, tomato, onion, cilantro, olive oil, peppers, and salt and.
  • spoon on top of fillets.
  • 4. Cover loosely with aluminum foil to keep fish moist.
  • 5. Bake 15-20 minutes or until fish flakes.
  • 6. Mix cabbage and onion; mix sour cream and salsa and add to cabbage.
  • mixture.
  • 7. Divide fish among tortillas. Add 1/4 cup of slaw to each. Fold over and.
  • enjoy!
  • 8. Refrigerate leftovers within 2-3 hours.

Nutrition Facts : Calories 147.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 51, Sodium 305.4, Carbohydrate 10.1, Fiber 1.4, Sugar 4.1, Protein 22.5

fish
2 lbs cod fish fillets
3 tablespoons lime juice (about 2 limes)
1 tomatoes, chopped
1/2 onion, chopped
3 tablespoons cilantro, chopped
1 teaspoon olive oil
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon black pepper
1/4 teaspoon salt
Coleslaw
2 cups red cabbage, shredded
1/2 cup green onion, chopped
3/4 cup nonfat sour cream
3/4 cup salsa
6 inches corn tortillas (8)

GRILLED FISH TACOS WITH THAI RED COLE SLAW

I haven't tried this recipe yet, but I found it on the Whole Foods website and it sounds amazing. I love fish tacos and I love Thai food, so I thought this is a perfect combination of the two! Cooking time is an estimate, and doesn't include marinading.

Provided by AZ to AK

Categories     Mahi Mahi

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 23



Grilled Fish Tacos With Thai Red Cole Slaw image

Steps:

  • To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.
  • To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.
  • Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.
  • Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.

Nutrition Facts : Calories 587.1, Fat 30.1, SaturatedFat 12.8, Cholesterol 165.5, Sodium 2766.2, Carbohydrate 27.4, Fiber 5.4, Sugar 15.4, Protein 56.7

1/2 cup tamari
1/4 cup lime juice (about 2 juicy limes)
1/4 cup water
1 tablespoon red chili paste
2 garlic cloves
1 tablespoon honey
1/4 cup coconut milk
2 lbs mahi mahi, skin removed
1 tablespoon fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
maple syrup (optional)
red pepper flakes (optional)
2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon radish, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped
flour tortilla
avocado, sliced

CABBAGE SLAW FOR FISH TACOS

This cabbage slaw is great on grilled fish tacos. Add additional jalapeno for more heat!

Provided by Sandy

Categories     Cabbage Coleslaw

Time 1h15m

Yield 4

Number Of Ingredients 9



Cabbage Slaw for Fish Tacos image

Steps:

  • Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix.
  • Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 8.8 g, Fat 13.7 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 314.5 mg, Sugar 4.5 g

½ medium head cabbage, shredded
½ cup chopped fresh cilantro leaves
¼ cup thinly sliced red onion
1 medium jalapeno pepper, seeded and diced
¼ cup olive oil
1 ½ tablespoons fresh lime juice
1 ½ tablespoons red wine vinegar
½ teaspoon salt
1 pinch white sugar

FISH TACOS WITH CILANTRO CHIPOTLE SLAW

I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.

Provided by ROV Chef

Categories     Halibut

Time 1h40m

Yield 8 tacos, 4-6 serving(s)

Number Of Ingredients 22



Fish Tacos With Cilantro Chipotle Slaw image

Steps:

  • Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
  • Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
  • In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
  • Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
  • Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
  • Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
  • Divide the dough into 16 equally sized balls.
  • Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
  • Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
  • I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
  • Get a large non stick pan heated over medium ready with half the oil.
  • Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
  • Extract the first batch and cover with foil while the second batch cooks.
  • I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.

Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5

1/2 cup tequila
1/2 cup margarita mix
2 limes (juice of)
1/2 bunch cilantro
2 chipotle peppers (canned)
2 tablespoons adobo sauce
2 tablespoons roasted garlic (4 cloves)
1/2 teaspoon kosher salt
1 1/2 lbs halibut (or any firm white fish)
2 tablespoons olive oil (for cooking fish)
1 (16 ounce) bag cabbage, shredded
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1 tablespoon adobo sauce
1 chipotle pepper (canned)
1/2 bunch cilantro
1 lime (juice)
1/3 cup plain fat-free yogurt
1/3 fat free sour cream
2 cups masa flour
1 1/4 cups water
1/2 teaspoon kosher salt

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