Whitefish Tacos with Red, White and Blue Slaw
| 1 min read
Total Time:
40 minutes
Prep Time:
20 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
1 pound whitefish fillets
2 Tbsp. olive oil
Juice of 1 lime
tsp. chili powder
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. honey
Salt and pepper to taste
2 Tbsp. lime juice
11⁄2 cups shredded multi-color cabbage
1⁄2 bell pepper, thinly cut into strips
2 Tbsp. mayonnaise
8 small flour tortillas
1 avocado, sliced
Fresh cilantro, for garnish
Cotija cheese, for garnish
Instructions
Step 1
Heat grill over medium-high heat.
Step 2
In a small bowl, whisk olive oil, juice of 1 lime, garlic, 1 tsp. honey, onion and ½ tsp. chili powder and salt. Brush over fish fillets and let sit while the grill heats.
Step 3
In a large bowl, combine cabbage. In a separate bowl, whisk 2 Tbsp. lime juice, 1 tsp. honey, olive oil, 1 tsp. chili powder, mayonnaise, salt and pepper. Toss dressing with the slaw mixture and set aside.
Step 4
Spray the grill with oil. Cook fish for 3-4 minutes per side or until fish is opaque and flakes easily.
Step 5
Flake fish into pieces. Fill each tortilla with an avocado slice and mash, grilled fish, avocado slices and garnish with fresh cilantro and cotija cheese and additional lime.
