Grilled Fish Tacos With Jicama 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.

GRILLED FISH TACOS WITH JICAMA SLAW

Grilled Fish Tacos with Jicama Slaw image

These little tacos are so good. When I first tried them, my husband was skeptical, but he loved them. The mild fish lets the spices shine through. Next time I want to try with shrimp. I got this recipe from a fellow member, Grandpa Skip. He had posted the original recipe on another website, we were members of. I have changed it a...

Provided by Julia Ferguson

Categories Tacos & Burritos

Number Of Ingredients 22

Ingredients

FOR THE FISH:
1/2 c vegetable oil
3 Tbsp fresh lime juice
5 tsp ancho chili powder
1 1/2 tsp ground cumin
1 1/2 tsp fresh minced garlic
4-6 talapia, filets
FOR THE SLAW:
8 oz jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved and thinly sliced
2 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1/2 tsp granulated sugar
1/4 tsp ground cumin
1/4 tsp kosher salt (i left out)
1/4 tsp ground black pepper
1/2 jalapeno pepper, stem, seeds and veins removed, small dice
1 tsp fresh cilantro leaves, chopped
NOTE: MAY WANT TO ALSO ADD FINELY SHREDDED RED CABBAGE AND A DASH OF ANCHO CHILI POWDER TO SLAW
soft or hard shell corn tortillas or flour tortillas

Steps:

1. In a medium bowl combine the slaw ingredients. Place in fridge, until ready to serve.
2. For the Fish: 30 minutes prior to grilling. In a medium size bowl, combine the first 5 indredients. Pour into ziplock bag and place fish fillets in bag. Gently massage fillets until coated with marinade. Place in fridge no longer than 30 minutes.
3. Prepare grill for direct cooking over high heat (450-500 degrees F. Remove fish fillets from marinade and place on oil rubbed grill grate. Grill fish over direct heat with lid closed as much as possible, until fish begins to flake, about 6-8 minutes. Turn only once. Remove from grill and break into 1 inch pieces. Serve on warmed soft or hard shell corn tortillas with your favorite condiments and Jicama Slaw Fish can also be cooked on stove top in grill pan. Do not reuse marinade, once fish is removed throw marinade away.
4. When grilling on outdoor grill grate, may want to use a fish basket as fish could flake apart and fall through grate.

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