FISH TACOS WITH JALAPEñO SLAW
A citrus-jalapeño slaw adds a zesty and delicious crunch to these fish tacos. Add some sweetness to each bite by serving with peach or mango fruit salsa.
Provided by EatingWell Test Kitchen
Categories Healthy Fish Taco Recipes
Time 25m
Number Of Ingredients 15
Steps:
- Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
- Meanwhile, prepare Jalapeño Slaw: In a medium bowl combine coleslaw mix, red onion and jalapeno pepper; set aside. In a small bowl whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
- In a small bowl combine 1/2 teaspoon ground cumin, ground ancho chile pepper and salt; sprinkle evenly over one side of each fish fillet.
- Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
- To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 19.7 g, Cholesterol 48.4 mg, Fat 11.1 g, Fiber 11.2 g, Protein 28.9 g, SaturatedFat 2.1 g, Sodium 466.6 mg, Sugar 3.5 g
EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW
I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.
Provided by mleiland
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
- Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
- Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 38.1 g, Cholesterol 27 mg, Fat 7.2 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 1308.4 mg, Sugar 7.2 g
CRISPY TILAPIA FISH TACOS WITH SLAW
Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.
Provided by Jesse San Juan
Categories Mexican Fish Tacos
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
- Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
- Heat 1 1/2 inches oil in a deep pot over medium heat.
- While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
- Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
- Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
- To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.
Nutrition Facts : Calories 973.5 calories, Carbohydrate 56.8 g, Cholesterol 62.5 mg, Fat 70.3 g, Fiber 6.1 g, Protein 31.2 g, SaturatedFat 10.1 g, Sodium 914.2 mg, Sugar 5.3 g
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