Name: Grilled Fish Tacos with Creamy Cilantro Coleslaw
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Green cabbage - 1 small head; Sour cream - ⅔ cup; Red onion, sliced - ½; Chopped fresh cilantro - ½ cup; Fresh lime juice - 3 tablespoons; Ground cumin - 2 teaspoons; Garlic, minced - 1 clove; Kosher salt - ½ teaspoon; Extra-virgin olive oil - 2 tablespoons; Fresh lime juice - 2 tablespoons; Ground cumin - 4 teaspoons; Kosher salt, divided - 2 teaspoons; White fish fillets - 1 pound; Ground black pepper - 2 teaspoons; Corn tortillas - 12; Avocados - peeled, pitted, and diced, or more to taste - 2; Ripe tomatoes, diced - 2; Chopped fresh cilantro, or to taste - ½ cup

Grilled Fish Tacos with Creamy Cilantro Coleslaw

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Fish Tacos with Creamy Cilantro Coleslaw

1. Green cabbage - 1 small head

2. Sour cream - ⅔ cup

3. Red onion, sliced - ½

4. Chopped fresh cilantro - ½ cup

5. Fresh lime juice - 3 tablespoons

6. Ground cumin - 2 teaspoons

7. Garlic, minced - 1 clove

8. Kosher salt - ½ teaspoon

9. Extra-virgin olive oil - 2 tablespoons

10. Fresh lime juice - 2 tablespoons

11. Ground cumin - 4 teaspoons

12. Kosher salt, divided - 2 teaspoons

13. White fish fillets - 1 pound

14. Ground black pepper - 2 teaspoons

15. Corn tortillas - 12

16. Avocados - peeled, pitted, and diced, or more to taste - 2

17. Ripe tomatoes, diced - 2

18. Chopped fresh cilantro, or to taste - ½ cup

How to cook deliciously - Grilled Fish Tacos with Creamy Cilantro Coleslaw

1. Stage

Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.

2. Stage

Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.

3. Stage

While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.

4. Stage

Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.

5. Stage

Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.