Grilled Fish Tacos With Coleslaw For Two Recipes

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GRILLED FISH TACOS WITH COLESLAW FOR TWO



Grilled Fish Tacos with Coleslaw for Two image

Discover this amazing recipe for Grilled Fish Tacos with Coleslaw for Two. These Grilled Fish Tacos with Coleslaw for Two are quick, cheesy and crunchy. This Healthy Living recipe is ready to enjoy in just 20 minutes.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 20m

Yield Makes 2 servings.

Number Of Ingredients 9

2 Tbsp. lime juice, divided
1 Tbsp. KRAFT Lite House Italian Dressing
1/2 tsp. ground cumin
1/2 lb. tilapia fillets
4 flour tortillas (8 inch)
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. chopped fresh cilantro
1-1/2 cups coleslaw blend (cabbage slaw mix)
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Heat grill to medium heat.
  • Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.
  • Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.
  • Top tortillas with coleslaw, fish and cheese; roll up.

Nutrition Facts : Calories 580, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1180 mg, Carbohydrate 61 g, Fiber 10 g, Sugar 8 g, Protein 36 g

GRILLED FISH TACOS



Grilled Fish Tacos image

Provided by Food Network

Number Of Ingredients 32

2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions)
Whole wheat or multi-grain flour tortillas
Juice of 10 limes
1 bunch of cilantro finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup apple cider vinegar
2 tablespoon chopped fresh cilantro
2 tablespoon lime juice
1 teaspoon sugar
1/8 teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
2 cups plain fat-free Greek yogurt
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 cup diced peeled seeded cucumber
Sea salt and pepper to taste
Sea salt and pepper to taste
2 medium fresh, diced tomatoes
1/2 diced Spanish onion
1 bunch thoroughly washed, minced cilantro
1 tablespoon sea salt
Juice from 4 limes
2 fresh mangos diced
1 cucumber peeled and diced
1 sweet onion diced
1 red pepper diced, seeds removed
3 tablespoons of rice wine vinegar
1 hot pepper (we recommend either a Serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers
1 bunch of cilantro, finely chopped

Steps:

  • Directions for slaw:
  • Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
  • Directions for tacos:
  • Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
  • While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  • When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
  • Combine all ingredients. Season with salt and pepper.
  • Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
  • Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.

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