Creamy Slaw Recipe For Fish Tacos Recipe For Deviled

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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

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING



Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing image

Provided by Molly Yeh

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 23

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

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!

EASY FISH TACOS WITH SLAW



Easy Fish Tacos with Slaw image

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

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

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

GRILLED FISH TACOS WITH LIME SLAW



Grilled Fish Tacos with Lime Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 tacos

Number Of Ingredients 10

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

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.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO



Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
  • For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
  • For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
  • Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
  • To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
  • In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE



Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories     Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

  • Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
  • Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
  • Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
  • Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
  • Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
  • Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

CABBAGE SLAW FOR FISH TACOS



Cabbage Slaw for Fish Tacos image

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

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

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

SPICY SLAW FOR FISH TACOS



Spicy Slaw for Fish Tacos image

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

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

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

BAKED PUFFY FISH TACOS



Baked Puffy Fish Tacos image

I'm showing you how to make amazing, puffy tacos baked in the oven. These are very easy, and I think, the best way to make fish tacos, as you get crispiness in every bite.

Provided by Chef John

Categories     Mexican Fish Tacos

Time 40m

Yield 4

Number Of Ingredients 22

¼ cup sour cream
¼ cup mayonnaise
¼ teaspoon ground chipotle pepper
1 pinch salt
1 dash hot sauce, or to taste
1 tablespoon fresh lime juice, or to taste
¾ pound rockfish
2 teaspoons olive oil
½ teaspoon kosher salt
⅛ teaspoon cumin
⅛ teaspoon ground chipotle pepper
¼ teaspoon chili powder
2 cups very thinly sliced green cabbage
¼ teaspoon kosher salt
2 teaspoons fresh lime juice
1 pinch dried Mexican oregano
4 (6 inch) flour tortillas
2 teaspoons olive oil, divided
2 tablespoons thinly sliced radishes
1 tablespoon thinly sliced jalapeno pepper
2 tablespoons torn cilantro leaves
1 medium lime, cut into wedges

Steps:

  • Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
  • Cut fish into eight 1 ½-inch pieces.
  • Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
  • Let fish marinate in the refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  • Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
  • Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
  • Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
  • Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 22.7 g, Cholesterol 41.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 5.1 g, Sodium 757.7 mg

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