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fish tacos with jalapeño slaw recipe

Written on Monday, August 29, 2016 | 9:28:00 AM



makes: 4 servings (1 taco and 2⁄3 cup slaw each)

prep: 20 minutes         grill: 4 minutes

Ingredients : 
- 1 pound fresh or frozen skinless cod, tilapia, or other fish fillets, about ½ inch thick
- 1 recipe Jalapeño Slaw
- ½ teaspoon ground cumin
- ¼ teaspoon ground ancho chile pepper or cayenne pepper
- Dash salt
- 4 8-inch whole grain flour tortillas
- Peach or mango salsa (optional)
Lime wedges (optional)

jalapeño slaw: In a bowl combine 2½ cups packaged shredded cabbage with carrot (coleslaw mix); ¼ cup thinly sliced, halved red onion; and 1 small fresh jalapeño chile pepper, seeded and finely chopped (see tip); set aside. In a small bowl whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, ½ teaspoon ground cumin, and dash salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.

Preparation Method :
1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Prepare Jalapeño Slaw; cover and chill.

2) In a small bowl combine cumin, ground ancho chile pepper, and salt; sprinkle evenly over one side of each fish fillet.

3) Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as directed.)

4) To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.




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