Grilled Fish Tacos With Thai Red Cole Slaw Recipes

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.

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.

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

Steps:

• Directions for slaw:
• Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
• Directions for tacos:
• Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
• While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
• When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
• Combine all ingredients. Season with salt and pepper.
• Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
• Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.