Grilled Fish Tacos with Creamy Cilantro Coleslaw

Name: Grilled Fish Tacos with Creamy Cilantro Coleslaw
Yield: 12
Ingredients: 1 small head green cabbage; 2/3 cup sour cream; 1/2 red onion, sliced; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 2 teaspoons ground cumin; 1 clove garlic, minced; 1/2 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 4 teaspoons ground cumin; 2 teaspoons kosher salt, divided; 1 pound white fish fillets; 2 teaspoons ground black pepper; 12 corn tortillas; 2 avocados - peeled, pitted, and diced, or more to taste; 2 ripe tomatoes, diced; 1/2 cup chopped fresh cilantro, or to taste

👥 12 servings 👁️ 4 views

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

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🔗 Recipe adapted from AllRecipes

#Taco #Coleslaw #Grilled #Dinner

📊 At a Glance

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 237

% Daily Value*

Total Fat 13.2g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 456mg 20%

Total Carbohydrate 21.3g 8%

Dietary Fiber 6.1g 22%

Total Sugars 3.4g

Protein 11.2g 22%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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

Sprinkle fish with remaining salt and pepper.

Place on the preheated grill and cook until firm, about 10 minutes.

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