Recipe: Grilled Fish Tacos with Zesty Herb Slaw
This Southern California classic has an herb twist.
Start to finish: 40 minutes (plus a few hours for slaw to marinate)
Servings: 4 to 6 (depending on size of fish fillets)
- olive oil
- two fillets of white fish, such as halibut or mahi mahi.
- salt and cracked pepper, to taste
- 1 lime
- 3 tablespoons sesame oil
- 3 tablespoons seasoned rice vinegar
- 1 to 2 teaspoons Sriracha chili sauce (found in the Asian section of the supermarket)
- 1 tablespoon honey
- 1 teaspoon powdered ginger
- 1 1/2 cups red cabbage, shredded
- 1 1/2 cups green cabbage, shredded
- 2 large carrots, grated
- 1 jalapeno pepper, finely diced
- 1/2 tablespoon fresh cilantro, finely chopped
- 1/2 tablespoon chives, finely chopped
- 1/2 cup sunflower seeds
- 2 tablespoons sesame seeds
- 1/4 cup raisins
- 4 to 6 soft taco shells
- 1 avocado, sliced
Brush grill grate or a fish grilling basket lightly with olive oil. Season fish lightly with salt and pepper on both sides. Grill fillets for a few minutes on each side until light and flaky (how long will depend on the thickness of the fillets), occasionally squeezing fresh lime juice over fillets as they cook.
In a small bowl, whisk together sesame oil, rice vinegar, Sriracha, honey, and powdered ginger. In a large bowl, mix together red and green cabbage, carrots, jalapeño pepper, cilantro and chives. Pour oil and vinegar mixture over top and mix well. Add sunflower seeds, raisins and sesame seeds and mix again. Allow the slaw to sit covered in the fridge for several hours before serving.
To serve, warm taco shells by placing them individually in a dry skillet over medium heat for a minute on each side. Fill each shell with a few slices of avocado topped with a 1- to 2-inch long piece of fish. Heap on as much herb slaw as you’d like.
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