Grilled Fish Tacos With Jicama Slaw Recipes
GRILLED FISH TACOS WITH JICAMA SLAW
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
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.
GRILLED FISH TACOS WITH LIME SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 tacos
Number Of Ingredients 10
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.
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