Grilled Fish Tacos
Equipment
- Equipment: Heated grill, fish spatula, bowl to make slaw, small sauce pan for slaw marinade, plate to season sliced avocado, small bowl to make chipotle mayo, fork, whisk, oven, foil to wrap tortillas
Ingredients
- 2 each fresh fish fillets any white flaky fish - grouper, triggerfish, flounder or snapper are all great
- 4 medium-sized soft flour or corn tortillas
- 1 avocado sliced and seasoned with lime juice and salt, to taste
For fish:
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground cumin seed
- ½ tsp ground coriander
- 2 tbsp olive oil
For the cabbage slaw:
- 2 cups shredded red cabbage
- ½ green bell pepper julienne
- 2 tsp chopped fresh cilantro
- 2 tsp chopped fresh parsley
- 2 scallions finely minced
- ½ cup apple cider vinegar
- 2 tbsp sugar
- 2 tsp salt
- 2 tsp black pepper
For chipotle mayo:
- 2 cups mayonnaise
- ¼ cup fresh lime juice
- 3 minced canned chipotle chiles in adobo plus 2 tbsp adobo sauce
Instructions
- Heat the grill.
- Prepare the slaw:
- In a small sauce pan, combine the apple cider vinegar, sugar, salt and pepper. Heat over medium, whisking to dissolve sugar. Pour vinegar mixture over the cabbage and bell pepper, scallions and herbs in a small bowl. Toss to coat. Then cover the bowl with plastic wrap and allow the cabbage to wilt. Stir occasionally
Prepare the chipotle mayo:
- Use a fork to smash the chipotle peppers (or mince, but this is messier).
- Whisk together mayonnaise, lime juice, minced chipotles and adobo sauce in a small bowl.
Prepare the fish:
- Drizzle the fish with the olive oil, then sprinkle with the salt, cumin, coriander, and black pepper. Grill on high heat. Cook on both sides until browned and cooked through (or 145°F with a thermometer).
Make the tacos:
- Warm the tortillas in the oven wrapped in foil. Fill with pieces of the fish.
- Top each taco with the red cabbage slaw, avocado slices and chipotle mayo. Enjoy!
