Grilled Fish Tacos with Creamy Cilantro Coleslaw

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Who doesn't love a good taco? The combination of savory fillings, fresh toppings, and a warm tortilla is simply irresistible.

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Grilled Fish Tacos with Creamy Cilantro Coleslaw
Prep
30 min
Cook
10 min
Total
1 hr 10 min
Servings
12

Method

  1. Cut the cabbage into quarters and thinly slice it. Place the sliced cabbage in a large bowl.

  2. In a separate bowl, combine sour cream, onion, cilantro, lime juice, cumin, garlic, and salt. Mix well.

  3. Pour the sour cream mixture over the sliced cabbage and toss everything together until well combined.

  4. Cover the bowl and refrigerate the coleslaw for 30 minutes.

  5. In a large glass or ceramic bowl, mix together olive oil, lime juice, cumin, and 1 teaspoon of salt.

  6. Place the fish in the bowl and ensure it is evenly coated with the marinade.

  7. Cover the bowl with plastic wrap and let the fish marinate in the refrigerator for at least 30 minutes.

  8. While the fish is marinating, preheat an outdoor grill to medium heat and lightly oil the grate.

  9. Sprinkle the marinated fish with the remaining salt and pepper.

  10. Place the fish on the preheated grill and cook until firm, approximately 10 minutes.

  11. Divide the cooked fish among tortillas.

  12. Top the fish with coleslaw, avocados, tomatoes, and cilantro.

  13. The coleslaw can be prepared up to 1 day in advance.

  14. If you prefer, you can cook the fish in the oven instead of on the grill. Preheat the oven to 400 degrees F (200 degrees C). Place the

About this recipe

Who doesn't love a good taco? The combination of savory fillings, fresh toppings, and a warm tortilla is simply irresistible. And when it comes to tacos, fish tacos hold a special place in our hearts. The smoky flavors from the grilled fish, the crunchy texture of the slaw, and the burst of freshness from the toppings create a symphony of flavors in every bite. Today, we're going to dive into the world of grilled fish tacos with a twist - a creamy cilantro coleslaw.

The Perfect Grilled Fish

Before we get into the details of the coleslaw, let's talk about the star of the show - the grilled fish. When it comes to fish tacos, you want a firm and flaky fish that can hold up well on the grill. Think of it as the foundation of your taco. Some great options are mahi-mahi, tilapia, or even salmon. Marinate the fish in your favorite spices and a squeeze of lime juice for that extra zing. Then, grill it to perfection, ensuring it's cooked through but still moist and juicy.

Creating the Creamy Cilantro Coleslaw

Now, let's turn our attention to the creamy cilantro coleslaw. This is where things get interesting. Traditional coleslaw is made with mayo, but we're taking it up a notch by adding a burst of freshness with cilantro. The vibrant green herb adds a zesty and herbaceous note to the slaw, elevating it to new heights. Combine shredded cabbage, carrots, and cilantro in a bowl, and mix it with a creamy dressing made with mayo, lime juice, and a touch of honey for balance. The result is a creamy, tangy, and slightly sweet coleslaw that complements the grilled fish perfectly.

Assembling the Tacos

With the grilled fish and creamy cilantro coleslaw prepared, it's time to assemble our tacos. Warm up some corn tortillas on the grill or stovetop, and then layer on the grilled fish, a generous spoonful of the coleslaw, and your favorite toppings. Don't forget the squeeze of lime juice and a sprinkle of fresh cilantro for that finishing touch. The combination of flavors and textures will make your taste buds dance with joy.

Frequently asked questions

. Can I use a different type of fish for the tacos?

Definitely! While mahi-mahi, tilapia, and salmon are popular choices, you can use any firm and flaky fish that you prefer. Experiment and find your favorite combination.

. Can I make the coleslaw ahead of time?

Absolutely! In fact, making the coleslaw a few hours in advance allows the flavors to meld together, resulting in an even tastier slaw. Just make sure to store it in the refrigerator until you're ready to use it.

. Can I substitute the mayo in the coleslaw dressing?

If you're not a fan of mayo, you can try using Greek yogurt as a healthier alternative. It will still give you a creamy texture and tangy flavor. Give it a whirl and see if you like it!

. What are some recommended toppings for the tacos?

The options are endless! Some popular toppings for fish tacos include diced tomatoes, sliced avocado, chopped red onion, crumbled queso fresco, and a drizzle of hot sauce. Get creative and customize your tacos to your liking.

. Can I use flour tortillas instead of corn tortillas?

While corn tortillas are the traditional choice for fish tacos, you can definitely use flour tortillas if you prefer. They have a softer texture and a milder flavor that pairs well with the grilled fish.

. Are fish tacos gluten-free?

If you use corn tortillas and ensure that your marinade and toppings are gluten-free, then yes, fish tacos can be gluten-free. Just double-check your ingredients to be safe.

. Can I grill the fish indoors?

Absolutely! If you don't have access to an outdoor grill, you can easily grill the fish indoors on a stovetop grill pan or even in a regular non-stick pan. The key is to get a nice sear on the fish to lock in the flavors.

. Can I use the creamy cilantro coleslaw for other dishes?

Definitely! The creamy cilantro coleslaw is incredibly versatile. It pairs well with other grilled proteins like chicken or shrimp, and it can also be used as a side dish for BBQs and picnics. The possibilities are endless.

In conclusion, grilled fish tacos with creamy cilantro coleslaw are a delicious and refreshing twist on the classic taco. The smoky flavors from the grilled fish, the tangy and creamy coleslaw, and the burst of freshness from the toppings create a symphony of flavors that will leave you wanting more. So fire up the grill, gather your favorite ingredients, and get ready to indulge in a taco experience like no other.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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