SLICED GRILLED CABBAGE RECIPES

Name: Grilled Shrimp Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 ounces raw shrimp (peeled, deveined); 1 tablespoon Gourmet Garden Garlic Stir-In Paste; 1 tablespoon extra virgin olive oil; 1 tablespoon lime juice; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoon cayenne; 8 corn tortillas (gently warmed); 1 cup red cabbage (shredded); 1/2 cup carrots (shredded); 1/2 cup green onions (thinly sliced); 2 tablespoons lime juice; 1 tablespoon extra virgin olive oil; 1 tablespoon Gourmet Garden Cilantro - Lightly Dried; salt and pepper to taste

GRILLED SHRIMP TACOS WITH CABBAGE SLAW - THE LEMON BO…

Grilled Shrimp Tacos With Cabbage Slaw - The Lemon Bo… image

These quick and easy grilled shrimp tacos with cabbage slaw are ready in 15 minutes! Perfect for a busy weeknight dinner!

Provided by Liz DellaCroce

Categories Main Course Main Dish

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4

Number Of Ingredients 17

Ingredients

12 ounces raw shrimp (peeled, deveined)
1 tablespoon Gourmet Garden Garlic Stir-In Paste
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon cayenne
8 corn tortillas (gently warmed)
1 cup red cabbage (shredded)
1/2 cup carrots (shredded)
1/2 cup green onions (thinly sliced)
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 tablespoon Gourmet Garden Cilantro - Lightly Dried
salt and pepper to taste

Steps:

Heat a grill on high heat.
In a small bowl, toss together shrimp with next six ingredients (garlic stir-in paste through cayenne.) Grill shrimp on high heat for 2-3 minutes per side or until bright pink.
While shrimp are grilling, toss together cabbage slaw in a medium bowl. Check for seasoning and add salt and pepper to taste.
Serve shrimp in warmed tortillas and top with slaw to serve.

Nutrition Facts : ServingSize 2 tacos, Calories 285 kcal, CarbohydrateContent 29 g, ProteinContent 21 g, FatContent 10 g, SaturatedFatContent 1 g, CholesterolContent 214 mg, SodiumContent 1286 mg, FiberContent 5 g, SugarContent 3 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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