Creamy Slaw Recipe For Fish Tacos Recipe Cards

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FISH TACOS WITH CREAMY CHIPOTLE CABBAGE SLAW



Fish Tacos with Creamy Chipotle Cabbage Slaw image

This fish tacos recipe with creamy chipotle cabbage slaw is made with fish, cabbage, lime, cilantro, and corn tortillas.

Provided by Daphne Oz

Categories     Mains

Time 45m

Number Of Ingredients 20

4 cups shredded green cabbage ((1 medium to large cabbage))
1 cup shredded purple cabbage
2 medium carrots (shredded)
1 small red onion (very thinly sliced)
3 large scallions (white and light green parts) ( thinly sliced )
1 jalapeño ( seeded and minced )
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup fresh lime juice (or 1/8 cup fresh lime juice plus 1/8 cup Champagne vinegar, white wine vinegar, or apple cider vinegar)
2 tablespoons granulated sugar or honey
1 teaspoon ground cumin ((optional))
1 teaspoon chipotle powder ((optional))
Sea salt and freshly ground black pepper (to taste)
1/3 cup all-purpose flour
1 teaspoon chipotle powder
1 teaspoon finely ground sea salt (or to taste)
1 pound mild white fish (such as cod, halibut, or tilapia) (cut into 4 fillets)
3 tablespoons olive oil
8 small corn tortillas (warmed (or 16 tortillas if you want to be authentic))
Cilantro leaves for garnish ((optional))

Steps:

  • Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl.
  • In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, and the cumin and chipotle powder, if using, until smooth and creamy.
  • Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl just prior to serving.)
  • In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess flour.
  • Heat 1 tablespoon oil in a skillet over medium heat and place 2 fillets at a time in the pan. Gently fry for 3 to 6 minutes, until the underside of the fish turns opaque. Use a spatula to flip the fillets and cook until opaque throughout. Place on a paper towel-lined plate, drain the remaining oil from the pan, and repeat with 1 tablespoon oil and the remaining 2 fillets.
  • To serve, for each fish fillet, heat tortillas in a clean skillet in batches with the 1 remaining tablespoon oil, flipping them once, then place them on a plate.
  • Cut each fillet in half and divide the fish evenly among the tortillas. Toss the slaw to recombine and then add a spoonful to each taco along with some cilantro, if desired. (Chances are you will have excess slaw. Just cover it and stash it in the fridge and serve it alongside pulled pork, grilled chicken, or just about anything.)

Nutrition Facts : ServingSize 2 tacos, Calories 645 kcal, Carbohydrate 53 g, Protein 32 g, Fat 36 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 70 mg, Sodium 912 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 28 g

GRILLED FISH TACOS WITH CREAMY CILANTRO COLESLAW



Grilled Fish Tacos with Creamy Cilantro Coleslaw image

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

Provided by HerbanSpoons

Categories     Main Dish Recipes     Taco Recipes

Yield 12

Number Of Ingredients 18

1 small head green cabbage
⅔ cup sour cream
½ red onion, sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 teaspoons ground cumin
2 teaspoons kosher salt, divided
1 pound white fish fillets
2 teaspoons ground black pepper
12 corn tortillas
2 avocados - peeled, pitted, and diced, or more to taste
2 ripe tomatoes, diced
½ cup chopped fresh cilantro, or to taste

Steps:

  • Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
  • Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  • While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
  • Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 21.3 g, Cholesterol 28.3 mg, Fat 13.2 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 3.2 g, Sodium 456 mg, Sugar 3.4 g

NADINE'S TANGY FISH TACOS SLAW



Nadine's Tangy Fish Tacos Slaw image

A tangier version of the ordinary slaw. Perfect for fish tacos. Thanks, Nadine!

Provided by Tere Shabi

Categories     Salad     Coleslaw Recipes     With Mayo

Time 2h

Yield 20

Number Of Ingredients 11

½ head white cabbage, finely chopped
½ head red cabbage, finely chopped
2 large carrots, shredded
1 small onion, chopped
2 spears dill pickle, chopped
2 cups mayonnaise
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup dill pickle juice, or more to taste
4 teaspoons Cajun seasoning, or more to taste
2 teaspoons white vinegar
1 teaspoon adobo seasoning

Steps:

  • Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
  • Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 7 g, Cholesterol 12.4 mg, Fat 20.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 430 mg, Sugar 4.1 g

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