Best Marinated Mexican Fish Tacos Slaw Recipes

FISH TACOS

Fish Tacos image

Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 45m

Number Of Ingredients 19

Ingredients

1.2 lb / 600g firm white fish fillets ((Note 1))
Zest of 1 lime
3 tbsp lime juice
1 tbsp chipotle powder ((Note 2))
1 tbsp canned jalapeno (, finely chopped)
1/4 cup cilantro / coriander (, finely chopped)
2 garlic cloves (, minced)
3 tbsp olive oil
Salt and pepper
4 cups red cabbage (, finely shredded)
3 green onion stems (, finely sliced on the diagonal)
2 tbsp red wine vinegar ((or white wine vinegar, cider vinegar))
1/2 tsp salt
3/4 cup sour cream ((or yogurt))
2 - 3 tbsp sriracha (, adjust to taste (Note 3))
1 tbsp olive oil
12 small tortillas ((corn or flour), warmed)
lime wedges
coriander/cilantro leaves

Steps:

Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
Pink Sauce: Mix to combine.
Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
Remove fish onto plate then flake into large pieces.
To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

Nutrition Facts : ServingSize 309 g, Calories 410 kcal, Carbohydrate 38.8 g, Protein 28.3 g, Fat 17.3 g, SaturatedFat 2.9 g, Cholesterol 61 mg, Sodium 378 mg, Fiber 6.1 g, Sugar 3 g

GRILLED FISH TACOS WITH LIME SLAW

Grilled Fish Tacos with Lime Slaw image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 tacos

Number Of Ingredients 10

Ingredients

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

Steps:

Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Halibut Fish Tacos with Cilantro Savoy Slaw image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 limes
2 cloves garlic, quartered
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 bunch scallions, half coarsely chopped and half finely chopped
1 1/2 teaspoons ground cumin
Kosher salt
1/4 cup extra-virgin olive oil
1 pound skinless halibut fillets, cut into 1-inch chunks
4 cups packed finely shredded savoy cabbage (about 8 ounces)
2/3 cup sour cream
8 to 12 corn tortillas, warmed
Prepared salsa verde, for serving

Steps:

Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

TACO SLAW

Taco Slaw image

The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.

Provided by mixingmedias

Categories Salad Coleslaw Recipes No Mayo

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

½ small head cabbage, chopped
1 jalapeno pepper, seeded and minced
½ red onion, minced
1 carrot, chopped
1 tablespoon chopped fresh cilantro
1 lime, juiced

Steps:

In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.1 g, Sodium 18.6 mg, Sugar 3 g

FISH TACOS

Fish Tacos image

Provided by Lourdes Castro

Categories Fish Marinate Sauté Super Bowl Cinco de Mayo Backyard BBQ Seafood Cod Summer Tailgating Family Reunion Party Tortillas

Yield Serves 4

Number Of Ingredients 14

Ingredients

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, homemade or store-bought
Fresh Tomato Salsa
2 limes, cut into quarters

Steps:

Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
Garnish with lime wedges and cilantro sprigs.