Grilled Southern Fish Tacos With Cabbage 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.

GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW

Steps:

• Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.
• Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.
• Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.
• Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.
• Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
• Spread 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.

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.

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.