Ingredients
- Fish Tacos with Cilantro Coleslaw
- This can be made over a barbeque or in a skillet on the stove. The coleslaw can be made the day before. Don’t allow the fish to marinate more than 10 minutes or the lime juice will “cook” the fish.
- Serves 4
- Fish:
- 1 lb. halibut, cod, tilapia, salmon or shrimp (peeled and left whole), skinned and cut into 2-inch pieces
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons chili powder
- ½ teaspoon lime or lemon zest
- 1 tablespoon lime or lemon juice
- Coleslaw:
- 1/3 cup mayonnaise or light mayonnaise
- salt and pepper to taste
- 1 tablespoon sugar
- 1 tablespoon lime or lemon juice
- 1 teaspoon finely chopped jalapeno, optional
- 2 garlic cloves, minced
- 1 bag of prepared coleslaw
- 1/2 cup roughly chopped cilantro
- 4 10-inch tortillas
- 1 cup fresh salsa
- diced avocado
- cilantro for garnish
- hot sauce
Instructions
In a bowl, add olive oil, salt, pepper, chili powder, zest and juice and mix well. Add fish and coat well. Set aside for 10 minutes.
Heat grill. Take two 12-inch x 8-inch piece of foil and crimp around all the edges. Put foil on barbeque to get hot and then place fish on foil and spread the pieces out. Allow to cook for 5 minutes and gently turn pieces over and continue cooking 2-3 more minutes or until the fish is cooked through and flakes apart. Remove and set aside. Heat tortillas over grill 30 seconds per side. Set aside.
To cook over stove: Heat a skillet over medium high heat. Put fish in skillet and spread pieces out and cook over medium high heat for 5 minutes and gently turn pieces over and continue cooking 2-3 more minutes or until the fish is cooked through and flakes apart. Remove. In a clean skillet over medium high heat, place tortilla and cook 30 seconds per side. Set aside.
In a large bowl, add mayonnaise, salt, pepper, sugar, lime juice, jalapeno, and garlic and mix well. Toss coleslaw in bowl and mix well. Add cilantro and mix well. Taste for tart and sweet balance and add more lime juice or sugar if needed. Can be made the day before.
To serve: Fill a tortilla with fish, coleslaw, salsa, avocado and cilantro and serve with hot sauce on the side.
