GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 4
Number Of Ingredients 13
Steps:
- Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.
- Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.
- Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.
- Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.
- Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
- Spread 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.
Nutrition Facts : Calories 357 g, Cholesterol 53 g, Fiber 6 g, Protein 33 g, SaturatedFat 2 g, Sodium 490 g
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
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