Spicy Fish Tacos with Southwest Slaw

Are your knives sharpened and your avocados ready and waiting?! I think Cinco De Mayo may be one of my favorite food holidays. It's amazing how much it makes me feel like summer has started (or at least it's right around the corner).

Admittedly, the sound of "fish tacos" has never really appealed to me. However, I did come across this recipe which pairs mild, white fish with a crunchy/spicy slaw. I thought I would give it a go....and I am sure glad I did! I am now a fish-taco convert. These were truly inspiring. They were lean, spicy, and had a really satisfying crunch. Plus the avocado cream added a coolness that was delicious.

If you're looking for something a little lighter (hey, I did say summer was around the corner!) or just different for your Cinco De Mayo celebration, then this recipe is for you!




Spicy Fish Tacos with Southwest Slaw
yield: 6 - 8 servings

6 whole Talapia Fillets (or Other Mild Flaky White Fish)
2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
Canola Oil (I had olive oil and used that)
Lime Juice, To Drizzle On Grilled Fish
12 whole Corn Tortillas
1 cup Southwest Slaw
1/4 cup Cilantro, Chopped Medium-fine

FOR THE MARINADE:
1/3 cup Canola Oil
2 whole Limes, Juiced
1 teaspoon Garlic Salt
2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)

FOR THE AVOCADO CREAM:
1 whole Large Hass Avocado, Peeled, Seeded And Diced
1 cup Sour Cream
1 whole Lime, Juiced
2 teaspoons Your Favorite Hot Sauce
1 teaspoon Garlic Salt


Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marinade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.


Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each fillet dry with a paper towel.

Smear each side of each fillet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.

Southwest Slaw

1/4 head Green Cabbage
1/8 heads Red Cabbage
1/4 whole Medium Red Onion, Sliced Very Thin (about 1/2 Cup)
1/8 cup Cilantro, Chopped Medium-fine

FOR THE DRESSING:
3 Tablespoons Mayonnaise (I actually used Mayo here - surprised?!)
2 whole Limes, Juiced
1 whole Chipotle Chile, In Adobo Sauce (canned)
1 Tablespoon Adobo Sauce (from the canned chipotle in adobo)
1 teaspoon Garlic Salt

Preparation Instructions

Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4″) and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

(Makes about 4 cups)