Grilled Fish Tacos With Coleslaw For Two Recipes

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.

GRILLED FISH TACOS WITH COLESLAW FOR TWO

Steps:

• Heat grill to medium heat.
• Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.
• Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.
• Top tortillas with coleslaw, fish and cheese; roll up.

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW

Steps:

• Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
• Preheat the grill to medium-high heat.
• Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
• Grill corn tortillas until warm and soft and they have a few charred marks.
• To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
• Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
• Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
• Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

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.

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.