Grilled Fish Tacos with Cilantro Slaw
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 3/4 pound fish (sea bass, swordfish or any other firm fleshed fish)
- 1/3 cup lime juice
- 3 tablespoons tequila
- corn tortilla
- salsa
- non-fat sour cream
***Cilantro Slaw***
- 3 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 1 cup cilantro leaves, (firmly packed and minced)
- 1/2 cup lime juice
- 1 tablespoon oil (preferably canola)
- 1/2 teaspoon cumin seeds
- 1 teaspoon sugar
- salt and pepper, to taste
Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally. Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours. Remove fish from marinade and spray lightly with cooking spray. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw, salsa and sour cream to taste.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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