Nadines Tangy Fish Tacos Slaw Recipes

FISH TACOS WITH SPICY SLAW

Fish Tacos with Spicy Slaw image

Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
Salt and pepper
2 tomatoes, seeded and diced small
3 napa cabbage leaves, shredded
1 small red onion, finely chopped
Smoky Seasoning Salt (see Cook's Notes)
8 corn tortillas, toasted
Lime juice, plus wedges for serving
Sliced avocado, for serving

Steps:

Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g

SPICY SLAW FOR FISH TACOS

Spicy Slaw for Fish Tacos image

This spicy coleslaw's flavor comes from cilantro and lemon juice and its heat comes from Sriracha hot sauce. It's great with fish tacos or barbecue!

Provided by firegirl

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ medium head cabbage
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt, or more to taste
1 pinch ground cumin, or to taste
2 tablespoons mayonnaise
1 teaspoon Sriracha sauce
1 tablespoon lemon juice, or more to taste
½ medium onion, finely sliced
1 medium carrot, diced
½ bunch fresh cilantro, leaves finely chopped

Steps:

Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.3 g, Cholesterol 1.7 mg, Fat 3.9 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 285.7 mg, Sugar 3.5 g

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