Marinated Mexican Fish Tacos Slaw Recipes

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FISH TACOS



Fish Tacos image

Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 45m

Number Of Ingredients 19

1.2 lb / 600g firm white fish fillets ((Note 1))
Zest of 1 lime
3 tbsp lime juice
1 tbsp chipotle powder ((Note 2))
1 tbsp canned jalapeno (, finely chopped)
1/4 cup cilantro / coriander (, finely chopped)
2 garlic cloves (, minced)
3 tbsp olive oil
Salt and pepper
4 cups red cabbage (, finely shredded)
3 green onion stems (, finely sliced on the diagonal)
2 tbsp red wine vinegar ((or white wine vinegar, cider vinegar))
1/2 tsp salt
3/4 cup sour cream ((or yogurt))
2 - 3 tbsp sriracha (, adjust to taste (Note 3))
1 tbsp olive oil
12 small tortillas ((corn or flour), warmed)
lime wedges
coriander/cilantro leaves

Steps:

  • Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
  • Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
  • Pink Sauce: Mix to combine.
  • Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
  • Remove fish onto plate then flake into large pieces.
  • To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

Nutrition Facts : ServingSize 309 g, Calories 410 kcal, Carbohydrate 38.8 g, Protein 28.3 g, Fat 17.3 g, SaturatedFat 2.9 g, Cholesterol 61 mg, Sodium 378 mg, Fiber 6.1 g, Sugar 3 g

MARINATED MEXICAN FISH TACOS SLAW



Marinated Mexican Fish Tacos Slaw image

I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.

Provided by atlantasassybelle

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 4

Number Of Ingredients 13

1 lime, cut in wedges
1 large Granny Smith apple, coarsely grated
2 cups coleslaw mix
½ cup finely chopped jicama
2 green onions, diced into 1/4-inch pieces
¼ cup shredded carrot
¼ cup chopped fresh cilantro
½ fresh jalapeno pepper, seeded and diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon fresh cracked black pepper

Steps:

  • Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 183 calories, Carbohydrate 21 g, Cholesterol 3.6 mg, Fat 11.4 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 415.8 mg, Sugar 10.4 g

FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS



Fish Tacos with Cabbage Slaw and Pickled Red Onions image

Provided by Anne Burrell

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

1/2 cup red wine vinegar
2 tablespoons kosher salt, plus additional for seasoning
1 tablespoon sugar
2 to 3 shakes hot sauce, such as Tabasco
1 red onion, sliced thinly
2 tomatillos
1 jalapeno
Juice from 1 lime, plus lime wedges for serving
1 bunch fresh cilantro, stems removed and leaves roughly chopped
1/4 green cabbage, thinly sliced
1/4 red cabbage, thinly sliced
1 carrot, grated
Olive oil, for drizzling
4 mild, flaky, white fish fillets, like tilefish
1/2 tablespoon smoked paprika
8 corn tortillas
1 avocado, thinly sliced
1/2 cup Cotija, crumbled

Steps:

  • Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week.
  • Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool.
  • Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve.
  • Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable.
  • Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve!

MARINATED MEXICAN FISH TACOS SLAW



Marinated Mexican Fish Tacos Slaw image

I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.

Provided by atlantasassybelle

Categories     No Mayo Coleslaw

Time 1h30m

Yield 4

Number Of Ingredients 13

1 lime, cut in wedges
1 large Granny Smith apple, coarsely grated
2 cups coleslaw mix
½ cup finely chopped jicama
2 green onions, diced into 1/4-inch pieces
¼ cup shredded carrot
¼ cup chopped fresh cilantro
½ fresh jalapeno pepper, seeded and diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon fresh cracked black pepper

Steps:

  • Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 183 calories, Carbohydrate 21 g, Cholesterol 3.6 mg, Fat 11.4 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 415.8 mg, Sugar 10.4 g

CABBAGE SLAW FOR FISH TACOS



Cabbage Slaw for Fish Tacos image

This cabbage slaw is great on grilled fish tacos. Add additional jalapeno for more heat!

Provided by Sandy

Categories     Cabbage Coleslaw

Time 1h15m

Yield 4

Number Of Ingredients 9

½ medium head cabbage, shredded
½ cup chopped fresh cilantro leaves
¼ cup thinly sliced red onion
1 medium jalapeno pepper, seeded and diced
¼ cup olive oil
1 ½ tablespoons fresh lime juice
1 ½ tablespoons red wine vinegar
½ teaspoon salt
1 pinch white sugar

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.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 8.8 g, Fat 13.7 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 314.5 mg, Sugar 4.5 g

BASIC FISH TACOS



Basic Fish Tacos image

Make and share this Basic Fish Tacos recipe from Food.com.

Provided by bob.novakowski

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb mahi mahi or 1 lb catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons vegetable oil, plus more for oiling the grill grates
kosher salt
fresh ground black pepper
1/2 small cabbage, green cored and thinly sliced or 14 ounces cabbage
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
soft corn tortilla
sliced avocado, for garnish (optional)
guacamole, for garnish (optional)
salsa, for garnish (optional)
sour cream, for garnish (optional)
hot sauce, for garnish (optional)

Steps:

  • Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
  • Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  • Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  • Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  • Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It's OK if it breaks apart while you're flipping.) Transfer the fish to a plate.
  • Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Nutrition Facts : Calories 209.2, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 79.9, Carbohydrate 10.4, Fiber 3.5, Sugar 4, Protein 24.4

EASY FISH TACOS WITH SLAW



Easy Fish Tacos with Slaw image

A light fried fish fillet topped with a spicy slaw. My eleven-year-old loves this dish!

Provided by miss_maya

Time 30m

Yield 4

Number Of Ingredients 19

1 (16 ounce) package coleslaw mix
1 cup chopped fresh cilantro
¾ cup Greek yogurt
2 peppers chipotle peppers in adobo sauce, chopped
1 tablespoon red wine vinegar
2 teaspoons adobo sauce from chipotle peppers
1 teaspoon salt
1 pound white fish fillets
1 teaspoon salt, or to taste
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon cayenne pepper
1 quart oil for frying, or as needed
8 (6 inch) fajita-sized flour tortillas
1 avocado, diced, or to taste
1 medium tomato, chopped, or to taste

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.

Nutrition Facts : Calories 899.7 calories, Carbohydrate 82.4 g, Cholesterol 85.5 mg, Fat 48.3 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 8.5 g, Sodium 1734.3 mg, Sugar 4.1 g

FISH TACOS WITH CILANTRO CHIPOTLE SLAW



Fish Tacos With Cilantro Chipotle Slaw image

I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.

Provided by ROV Chef

Categories     Halibut

Time 1h40m

Yield 8 tacos, 4-6 serving(s)

Number Of Ingredients 22

1/2 cup tequila
1/2 cup margarita mix
2 limes (juice of)
1/2 bunch cilantro
2 chipotle peppers (canned)
2 tablespoons adobo sauce
2 tablespoons roasted garlic (4 cloves)
1/2 teaspoon kosher salt
1 1/2 lbs halibut (or any firm white fish)
2 tablespoons olive oil (for cooking fish)
1 (16 ounce) bag cabbage, shredded
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1 tablespoon adobo sauce
1 chipotle pepper (canned)
1/2 bunch cilantro
1 lime (juice)
1/3 cup plain fat-free yogurt
1/3 fat free sour cream
2 cups masa flour
1 1/4 cups water
1/2 teaspoon kosher salt

Steps:

  • Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
  • Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
  • In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
  • Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
  • Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
  • Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
  • Divide the dough into 16 equally sized balls.
  • Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
  • Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
  • I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
  • Get a large non stick pan heated over medium ready with half the oil.
  • Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
  • Extract the first batch and cover with foil while the second batch cooks.
  • I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.

Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5

TACO SLAW



Taco Slaw image

The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.

Provided by mixingmedias

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 6

½ small head cabbage, chopped
1 jalapeno pepper, seeded and minced
½ red onion, minced
1 carrot, chopped
1 tablespoon chopped fresh cilantro
1 lime, juiced

Steps:

  • In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.1 g, Sodium 18.6 mg, Sugar 3 g

FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX



Fish Tacos and Cilantro Coleslaw, 20 Minutes Max image

This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.

Provided by fluffernutter

Categories     One Dish Meal

Time 25m

Yield 4 tacos

Number Of Ingredients 10

4 frozen battered fish fillets
4 8-inch flour tortillas
1/4-1/3 head green cabbage
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
salt and pepper, to taste

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.

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From tastesbetterfromscratch.com


CILANTRO LIME TACO SLAW RECIPE | WHOLESOME YUM
2021-06-12 For full instructions, see the recipe card below. Mix dressing. In a small bowl, whisk together mayonnaise, lime juice, cumin, garlic powder, salt, and cayenne. Toss the easy taco slaw. Place coleslaw mix, green onions, and cilantro into a large bowl. Pour dressing over evenly and toss to coat. Chill.
From wholesomeyum.com


FISH TACOS RECIPE {BAKED, GRILLED OR PAN SEARED} - COOKING CLASSY
2019-08-14 How to Make Fish Tacos: Make marinade: in a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Briefly soak fish in marinade: Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently …
From cookingclassy.com


EASY FISH TACOS WITH SLAW - EATING RICHLY
Chop your fish into one inch chunks and toss in a bowl with Cajun seasoning. Heat a cast iron or stainless skillet on high heat. Add a tablespoon of avocado oil and heat until almost smoking. Add the fish to the oil and let sit and cook until the bottom begins to caramelize (3-5 minutes).
From eatingrichly.com


10 BEST MEXICAN CABBAGE SLAW FOR TACOS RECIPES - YUMMLY
2022-05-26 Crispy Fish Tacos with Guacamole & Red Cabbage Slaw Blue Apron cilantro, fish, carrots, avocados, Mexican crema, garlic, red cabbage and 4 more Fish Tacos with Cabbage Slaw and Avocado Crema Williams-Sonoma
From yummly.com


GRILLED FISH TACOS WITH MEXICAN-INSPIRED SLAW – MINCED
2013-03-26 Grilled Mahi-Mahi Fish Tacos with Mexican-Inspired Slaw – Printer Friendly Recipe Serves 2-3. For the fish: 2 (6-ounce) mahi-mahi fillets, skin removed 1 teaspoon chili powder ½ teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon salt Vegetable or canola oil, for grill. For the slaw: 1 cup finely grated red cabbage 1 cup diced mango 1 cup …
From mincedblog.com


GRILLED FISH TACOS WITH CITRUS SLAW - EAT WELL
In a dish, combine chili powder, canola oil and lemon (or lime) juice. Add fillets and marinate for 20 minutes. Brush marinade over both sides of fillets. Arrange in wire grilling basket coated with canola oil cooking spray. Place grilling basket on grill rack. Grill 6 to 8 minutes on each side or until fish flakes easily when tested with a fork.
From canolaeatwell.com


FANTASTIC GRILLED FISH TACOS WITH SLAW - 2 COOKIN MAMAS
2020-08-02 Combine honey, vinegar, vegetable oil, a little water, cumin, red pepper flakes and cilantro in bowl. (photo 1); Whisk together. (photo 2) Pour into a resealable bag and add fish.
From 2cookinmamas.com


FISH TACOS WITH SPICY CABBAGE SLAW RECIPE | EATINGWELL
Step 2. For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, 1/4 teaspoon salt and black pepper; pour mixture over fish. Marinate at room temperature for 15 minutes. Step 3. Meanwhile, for cabbage slaw, in a large bowl combine cabbage, jalapeno and cilantro.
From eatingwell.com


TAJIN FISH TACOS WITH LIME CREMA AND CILANTRO SLAW - MARY DUKE …
2020-03-21 Water to thin Crema. In a small bowl stir together sour cream, lime juice, and salt. Add water, 1 teaspoon at a time, to thin crema until it drizzles from a spoon. Refrigerate. Cilantro Slaw. 5 cups coleslaw mix. ½ cup chopped cilantro leaves. 4 tablespoons freshly squeezed lime juice. 2 tablespoon canola oil.
From marydukecooks.com


FISH TACOS WITH LIME CREMA - AHEAD OF THYME
2021-10-23 Marinate the fish: In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and flip it over to fully and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.; Cook the fish: Preheat oven to 425°F.
From aheadofthyme.com


FISH TACOS WITH CILANTRO MARINADE | SOMETHING NEW FOR DINNER
Marinade for 20-30 minutes. While fish is marinating slice the red cabbage and roughly chop 1/8 cup of cilantro. Combine in a bowl with 1 T lime juice. Set aside. Remove fish from the marinade, keeping a generous amount of the marinade on the fish. Cook fish in a non-stick frying pan over medium-high heat for 4 minutes.
From somethingnewfordinner.com


FISH TACOS WITH SLAW – LORI FERNANDEZ
Fish Tacos with Slaw. 1 COMMENT CategoryAppetizers, Sides. Yields ... Marinade Corn tortillas Slaw (homemade) Optional toppings: Salsa, mango slices, pomegranate seeds or avocados. Mexican Marinade (for 1lb of fish) 3 tbsp oil 2 tbsp lime juice 1 tsp minced garlic 2 tsp chili powder 2 tsp cumin 1 tsp paprika 1 tsp salt. 1. Mix all ingredients of marinade in a small …
From lorifernandez.com


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