Grilled Fish Tacos With Lime Slaw Recipes

GRILLED TEQUILA LIME FISH TACOS

Grilled Tequila Lime Fish Tacos image

Provided by Guy Fieri

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

Steps:

For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Grilled Fish Tacos with Chipotle-Lime Dressing image

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Provided by MaryD

Categories World Cuisine Recipes Latin American Mexican

Time 6h44m

Yield 6

Number Of Ingredients 25

Ingredients

¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 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

Ingredients

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

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