GRILLED FISH TACOS WITH JICAMA SLAW

Grilled Fish Tacos with Jicama Slaw image

Provided by Julia Ferguson

Number Of Ingredients 22

FOR THE FISH:
1/2 c vegetable oil
3 Tbsp fresh lime juice
5 tsp ancho chili powder
1 1/2 tsp ground cumin
1 1/2 tsp fresh minced garlic
4-6 talapia, filets
FOR THE SLAW:
8 oz jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved and thinly sliced
2 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1/2 tsp granulated sugar
1/4 tsp ground cumin
1/4 tsp kosher salt (i left out)
1/4 tsp ground black pepper
1/2 jalapeno pepper, stem, seeds and veins removed, small dice
1 tsp fresh cilantro leaves, chopped
NOTE: MAY WANT TO ALSO ADD FINELY SHREDDED RED CABBAGE AND A DASH OF ANCHO CHILI POWDER TO SLAW
soft or hard shell corn tortillas or flour tortillas

Steps:

1. In a medium bowl combine the slaw ingredients. Place in fridge, until ready to serve.
2. For the Fish: 30 minutes prior to grilling. In a medium size bowl, combine the first 5 indredients. Pour into ziplock bag and place fish fillets in bag. Gently massage fillets until coated with marinade. Place in fridge no longer than 30 minutes.
3. Prepare grill for direct cooking over high heat (450-500 degrees F. Remove fish fillets from marinade and place on oil rubbed grill grate. Grill fish over direct heat with lid closed as much as possible, until fish begins to flake, about 6-8 minutes. Turn only once. Remove from grill and break into 1 inch pieces. Serve on warmed soft or hard shell corn tortillas with your favorite condiments and Jicama Slaw Fish can also be cooked on stove top in grill pan. Do not reuse marinade, once fish is removed throw marinade away.
4. When grilling on outdoor grill grate, may want to use a fish basket as fish could flake apart and fall through grate.