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Grilled Fish Tacos with Cilantro Slaw
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- #24275
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 3/4 pound fish (sea bass, swordfish or any other firm fleshed fish)
1/3 cup lime juice
3 tablespoons tequila
corn tortilla
salsa
non-fat sour cream
Cilantro Slaw
3 cups green cabbage, shredded
3 cups red cabbage, shredded
1 cup cilantro leaves, (firmly packed and minced)
1/2 cup lime juice
1 tablespoon oil (preferably canola)
1/2 teaspoon cumin seeds
1 teaspoon sugar
salt and pepper, to taste
directions
Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally.
Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours.
Remove fish from marinade and spray lightly with cooking spray. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw, salsa and sour cream to taste.
added by
dancersrecipes
nutrition data
201 calories, 5 grams fat, 9 grams carbohydrates, 26 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
August 18, 2012
This is the BEST Fish Taco recipe that I've ever tried! I have made it numerous times and everyone always loves it! I left out the tequila though and used cod fillets. Thanks for the great recipe!