Fish Tacos With Spicy Cabbage Slaw
From mbelisle 8 years agoIngredients
- 1 1/2 pounds fresh or frozen mahi mahi, cod, or tilapia shopping list
- 2 tablespoons fresh lime juice shopping list
- 2 tablespoons orange juice shopping list
- 1 tablespoon olive oil shopping list
- 2 cloves garlic, minced shopping list
- 1/2 teaspoon ground ancho chile pepper or chili powder shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon black pepper shopping list
- 1 package shredded cabbage with carrot (coleslaw mix) (14 ounce) shopping list
- 1 fresh jalapeno chile peppers, finely chopped* (1 to 2) shopping list
- 2 tablespoons chopped fresh cilantro shopping list
- 1 container plain fat-free Greek yogurt (6 ounce) shopping list
- 1/3 cup fat-free mayonnaise dressing shopping list
- 1 tablespoon fresh lime juice shopping list
- 1 teaspoon ground cumin shopping list
- 1/4 teaspoon salt shopping list
- Nonstick cooking spray shopping list
- 8 6 inch corn tortillas, warmed shopping list
- 1 ripe avocado, halved, seeded, peeled, and cut into 8 slices shopping list
- Lime wedges (optional) shopping list
How to make it
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of the fish and place fish in a shallow dish.
- For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, 1/4 teaspoon salt, and black pepper; pour mixture over fish. Marinate at room temperature for 15 minutes.
- Meanwhile, for cabbage slaw, in a large bowl combine cabbage, jalapeno, and cilantro. In a small bowl whisk together the yogurt, mayonnaise dressing, 1 tablespoon lime juice, cumin, and 1/4 teaspoon salt. Stir dressing into cabbage mixture. Cover and chill until serving time.
- Preheat oven to 450 degrees F. Coat a 15x10x1-inch baking pan with cooking spray. Remove fish from marinade and discard marinade. Place fish in a single layer in prepared pan. Bake for 4 to 6 minutes per 1/2-inch thickness of fish until fish begins to flake when tested with a fork, turning once. Or, grill fish directly over medium heat for 4 to 6 minutes per 1/2-inch thickness, turning once.
- To serve, divide fish among the warmed tortillas. Add an avocado slice and 2 tablespoons of spicy slaw to each taco. Serve with remaining slaw on the side. If desired, serve with lime wedges.
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