Grilled Fish Tacos With Radish Cabbage Slaw Recipes

GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW

Grilled-Fish Tacos with Radish-Cabbage Slaw image

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

Ingredients

1 garlic clove, minced
1/2 teaspoon coarse salt
1/4 cup finely chopped fresh cilantro, plus leaves for serving
1 teaspoon chipotle chili powder, or regular chili powder
1 teaspoon dried oregano
2 limes, zested and juiced, plus 4 lime wedges for serving
1 teaspoon extra-virgin olive oil
4 red snapper fillets (5 ounces each), skin on
8 radishes, julienned
6 ounces green cabbage, finely shredded (2 cups)
3 scallions, julienned
1 firm, ripe Hass avocado, halved, pitted, and peeled
4 eight-inch flour tortillas

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

CABBAGE SLAW FOR FISH TACOS

Cabbage Slaw for Fish Tacos image

This cabbage slaw is great on grilled fish tacos. Add additional jalapeno for more heat!

Provided by Sandy

Categories Cabbage Coleslaw

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

½ medium head cabbage, shredded
½ cup chopped fresh cilantro leaves
¼ cup thinly sliced red onion
1 medium jalapeno pepper, seeded and diced
¼ cup olive oil
1 ½ tablespoons fresh lime juice
1 ½ tablespoons red wine vinegar
½ teaspoon salt
1 pinch white sugar

Steps:

Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix.
Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 8.8 g, Fat 13.7 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 314.5 mg, Sugar 4.5 g

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