Creamy Slaw Recipe For Fish Tacos Recipe For Stuffed

SPICY SLAW FOR FISH TACOS

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.

GRILLED FISH TACOS WITH LIME SLAW

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 CABBAGE SLAW

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.)

GRILLED FISH TACOS WITH CREAMY CILANTRO COLESLAW

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.

NADINE'S TANGY FISH TACOS SLAW

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.

EASY FISH TACOS WITH SLAW

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.

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

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.

BAKED PUFFY FISH TACOS

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.