Nadines Tangy Fish Tacos Slaw Recipes
GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
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
NADINE'S TANGY FISH TACOS SLAW
A tangier version of the ordinary slaw. Perfect for fish tacos. Thanks, Nadine!
Provided by Tere Shabi
Categories Salad Coleslaw Recipes With Mayo
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
- Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 7 g, Cholesterol 12.4 mg, Fat 20.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 430 mg, Sugar 4.1 g
FISH TACOS WITH SPICY SLAW
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
- In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.
Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g
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