CABBAGE SLAW FOR FISH TACOS RECIPES

Name: Blackened Fish Tacos with Cabbage Mango Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 1/2 cups 1/2 small red cabbage, shredded fine; 1 mango (julienned); 2 tsp olive oil; 1/4 cup cilantro; 1/2 tsp kosher salt; 1 lime (juiced); 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp dry mustard; 1/4 tsp 1/2 tsp for spicier ground cayenne pepper; 1/4 tsp ground cumin; 1/4 tsp ground oregano; 1/8 tsp black pepper; 1 lb skinless cod or halibut filet; 1/2 lime (juiced); cooking spray; 8 corn tortillas; lime wedges for serving; 1/2 lime (cut into wedges)

BLACKENED FISH TACOS WITH CABBAGE MANGO SLAW - SKINNY…

Blackened Fish Tacos with Cabbage Mango Slaw - Skinny… image

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.

Provided by Gina

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 19

Ingredients

3 1/2 cups 1/2 small red cabbage, shredded fine
1 mango (julienned)
2 tsp olive oil
1/4 cup cilantro
1/2 tsp kosher salt
1 lime (juiced)
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp 1/2 tsp for spicier ground cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground oregano
1/8 tsp black pepper
1 lb skinless cod or halibut filet
1/2 lime (juiced)
cooking spray
8 corn tortillas
lime wedges for serving
1/2 lime (cut into wedges)

Steps:

Combine all the slaw ingredients and refrigerate.
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
Cut the fish into 8 pieces (or you can flake it if it's easier).
Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.

Nutrition Facts : ServingSize 2 tacos, Calories 278 kcal, CarbohydrateContent 31 g, ProteinContent 29 g, FatContent 5 g, CholesterolContent 62 mg, SodiumContent 543 mg, FiberContent 5 g, SugarContent 12 g, SaturatedFatContent 0.5 g

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW - FOOD NET…

Grilled Southern Fish Tacos with Cabbage Slaw - Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice of 1 lime
1 1/2 pounds halibut, skinless
Olive oil, for greasing grates
Kosher salt and freshly ground black pepper
16 to 20 (6-inch) corn tortillas
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
1/2 small head green cabbage, cored
1/4 red onion
3 tablespoons chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped
Juice of 1/2 lime
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
Preheat the grill to medium-high heat.
Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
Grill corn tortillas until warm and soft and they have a few charred marks.
To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

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Total Time 35 minutes
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Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving

1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
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8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

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