Fish Taco Slaw Recipes

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 SMOKY SLAW

Steps:

• In a large nonreactive bowl, add the yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper. Toss in the cabbage and onions and toss well to combine. Taste again for seasoning.
• To compose the taco, lay a couple of pieces of fish in the center of each tortilla. Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards.
• Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil.
• In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil.
• Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes.

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX

Steps:

• Bake fish fillets according to package directions.
• Wrap the tortillas in aluminum foil and place them in the oven to heat.
• Or heat them at the last minute in a microwave in plastic wrap.
• Shred or chop the cabbage.
• In a medium bowl, combine the cabbage with all the remaining ingredients.
• Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

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.

FISH TACO SLAW

Steps:

• slice everything think and mix well!

CABBAGE SLAW FOR FISH TACOS

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.