Fish Taco Slaw Recipes

GRILLED FISH TACOS WITH LIME SLAW

Grilled Fish Tacos with Lime Slaw image

Provided by Food Network Kitchen

Time 20m

Yield 4 tacos

Number Of Ingredients 10

Ingredients

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

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

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

Ingredients

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

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