Grilled Fish Tacos with Cilantro Lime Cabbage Slaw

In: Recipes
  • 1-2 lbs. grillable white fish (tilapia, red snapper, mahi-mahi) or 1 pound extra firm tofu
  • SPICE RUB
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon granulated garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar (optional)
  • 1/4 teaspoon chipotle powder
  • Cabbage Slaw
  • 1 pound thinly sliced or shredded cabbage (green and purple is nice)
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 cup thinly sliced red onion, more to taste
  • 1/2 cup chopped cilantro (packed), 1/2 of a large bunch
  • 1/4-1/2 of a jalapeno, finely chopped, more to taste
  • 1/4 cup fresh lime juice, more to taste
  • 2 tablespoon olive oil
  • Garnishes: Lime wedges, Avocado slices, Chipotle Mayo and cilantro sprigs
  1. Preheat grill to medium-high heat.
  2. Rinse and pat dry fish. In a small bowl, stir fish rub spices together.  Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all).  Set aside.
  3. Place the shredded cabbage in a medium bowl. Toss with the salt.  Add the onions, cilantro, jalapeno, lime juice, olive oil and toss well.  Adjust lime, salt and jalapeno, adding more to taste—you want this to taste tangy and flavorful.
  4. Grease the grill well before placing fish on it. Turn heat to medium.  Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip.  Cook until the desired doneness and squeeze with a little lime juice.
  5. Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.
  6. Assemble tacos by placing fish in the tortillas, top with cabbage slaw and optional avocado slice. Garnish with lime and cilantro.
  7. If using tofu, place block of tofu on paper towels and press down gently to release liquid. Cut into 1 inch thick, 3 inch long strips.  Coat strips lightly with rub.  PAN-SEAR:  Heat up a skillet coated with oil and cook until golden, crispy and cooked through.  Squeeze with lime.  BAKE:  Place on sheet pan in a 400F oven and bake.  Plan on 10-15 minutes for fish and 20-30 minutes for tofu.  Place tortillas right on the oven rack to heat up for the last 5-7 minutes of cooking.

For a complete MyPlate meal, add a serving of fruit!

Nutrition Facts:  Calories 233; FAT 9.5g (sat 1.7g, poly 1.5g, mono 5.7g); PROTEIN 20.3g; CARB 19.5g; FIBER 3.1g; SODIUM 239.1mg; CHOL 43.8mg

SOURCE:  https://www.feastingathome.com/grilled-fish-tacos-with-cabbage-slaw/