A citrus-jalapeño slaw adds a zesty and delicious crunch to these fish tacos. Add some sweetness to each bite by serving with peach or mango fruit salsa.
Ingredients
- 1 pound fresh or frozen skinless cod, tilapia or other fish fillets, about 1/2 inch thick
- ½ teaspoon ground cumin
- ¼ teaspoon ground ancho chile pepper or cayenne pepper
- dash of salt
- 4 (8 inch) whole-wheat tortillas
- 1 (8 ounce) jar peach or mango salsa
- lime wedges for serving (optional)
- 2 ½ cups coleslaw mix (shredded cabbage with carrot)
- ¼ cup thinly sliced, halved red onion
- 1 small jalapeño pepper, seeded and finely chopped (see tip)
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- dash of salt
Directions
- Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
- Meanwhile, prepare Jalapeño Slaw: In a medium bowl, combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl, whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
- In a small bowl, combine 1/2 teaspoon ground cumin, ground ancho and salt; sprinkle evenly over one side of each fish fillet.
- Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
- To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.