Spicy Slaw For Fish Tacos Recipes

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FISH TACOS WITH SPICY SLAW

Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12



Fish Tacos with Spicy Slaw image

Steps:

  • Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
  • In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g

2 tablespoons olive oil, plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
Salt and pepper
2 tomatoes, seeded and diced small
3 napa cabbage leaves, shredded
1 small red onion, finely chopped
Smoky Seasoning Salt (see Cook's Notes)
8 corn tortillas, toasted
Lime juice, plus wedges for serving
Sliced avocado, for serving

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

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

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

CHIPOTLE LIME FISH TACOS W/ SPICY HORSERADISH SLAW

Make and share this Chipotle Lime Fish Tacos W/ Spicy Horseradish Slaw recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     No Shell Fish

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12



Chipotle Lime Fish Tacos W/ Spicy Horseradish Slaw image

Steps:

  • To make slaw: start with the Mayo in a large bowl add dressing ingredients, mix well, then add cabbage, carrots and cilantro and toss well.
  • Cook fish in grill or sauté pan 2-3 minutes per side until cooked.
  • Serve with tortillas and slaw.

Nutrition Facts : Calories 179.8, Fat 6.6, SaturatedFat 1.4, Cholesterol 60.2, Sodium 231.2, Carbohydrate 6.4, Fiber 0.9, Sugar 1.6, Protein 23.7

1 1/2 lbs tilapia fillets (can be frozen)
1 teaspoon natural grapeseed oil
1 tablespoon chipotle lime seasoning (Wildtree Chipotle Lime Rub)
6 inches tortillas
1 cup green cabbage (shredded)
1/4 cup carrot (shredded)
2 tablespoons cilantro (chopped)
1/4 cup light mayonnaise
1 tablespoon sweet and spicy Thai sweet chili sauce (Wildtree Sweet and Spicy Thai Chili Sauce)
1/2 tablespoon horseradish (more or less is ok)
1/2 tablespoon cider vinegar
1/4 teaspoon salt and pepper, to taste

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 FISH TACOS

Perform the perfect balancing act with these Spicy Fish Tacos. These Healthy Living fish tacos feature chopped jalapeños and creamy avocados!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 11



Spicy Fish Tacos image

Steps:

  • Heat oven to 350ºF.
  • Place fish in single layer on baking sheet sprayed with cooking spray. Mix 1 Tbsp. dressing, garlic and chili powder until blended; spread over fish.
  • Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine remaining dressing, radishes, peppers, cilantro and lime juice. Add to coleslaw blend; mix lightly.
  • Flake fish; place on tortillas. Top with coleslaw and avocados.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 28 g

4 tilapia fillets (1 lb.)
1/4 cup MIRACLE WHIP Dressing, divided
2 cloves garlic, minced
1 tsp. chili powder
4 radishes, thinly sliced
1 jalapeño pepper, seeded, finely chopped
3 Tbsp. chopped fresh cilantro
2 Tbsp. lime juice
3 cups coleslaw blend (cabbage slaw mix)
8 corn tortillas (6 inch), warmed
1 avocado, chopped

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