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Grilled Fish Tacos with Thai Slaw
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You'll want to live everyday like it's Taco Tuesday when you make this Thai inspired recipe. Grilled mahi mahi is first marinated in lime juice, coconut milk and red chili paste, then served covered in a Thai slaw on warm tortillas.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Fish Marinade
1/2 cup tamari
1/4 cup lime juice
1/4 cup water
1 tablespoon red chili paste
2 cloves garlic
1 tablespoon honey
1/4 cup coconut milk
2 pounds mahi mahi, skin removed
Thai Slaw Dressing
1 tablespoon fish sauce
1/4 cup lime juice
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
maple syrup (optional)
red pepper flakes (optional)
Thai Slaw
2 cups cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon, cut into matchsticks
1/2 medium red onion, thinly sliced
1 diced tomato
3 tablespoons cilantro, chopped
flour tortillas
avocados, sliced
directions
To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.
To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.
Combine cabbage, carrots, daikon, red onion, tomato, and cilantro. Mix in one-half of the slaw dressing.
Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork.
To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks.
Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.
added by
yikes_edoc
nutrition data
609 calories, 32 grams fat, 29 grams carbohydrates, 57 grams protein per serving.
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reviews & comments
July 13, 2010
Made this for dinner party of six, easy and super delish! A complete success! Had to get alot of ingredients from store (a bit pricey) that not normally in pantry, but I know I will make again real soon. Very good!
March 13, 2007
this recipe rocks! i assume from research that tamari & soy sauce r 1-in-the-same? i let the mahi thaw in the marinade overnite; made it kinda salty so gonna try low salt soy next time. the coconut milk had a hard time staying mixed with the mari'. so next time i'm gonna try shredded c'nut strain it from the marinade & grill the fish with it on top. 4 ease of prep i just bought a bag of slaw, tossed in some chopped fresh parsley which i keep in the freezer & chives from my garden.
Tamari has a richer flavor but is less salty than soy sauce. You also don't want to marinate fish overnight as it will break down too much. Marinate it for the hour called for and it won't be overly salty.