Grilled Fish Tacos with Jalapeño-Cabbage Slaw

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Photo: Jennifer Davick; Styling: Linda Hirst
Yield
Makes 4 servings
Julia Dowling Rutland
June 2013
RECIPE BY Coastal Living

We surround these savory Grilled Fish Tacos with our zesty Jalapeño-Cabbage Slaw that add flavor and crunch to each bite.

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 4 (6-ounce) meaty fish fillets such as halibut, salmon, or mahi mahi
  • 8 corn tortillas
  • Jalapeño-Cabbage Slaw
  • Lime wedges

How to Make It

Step 1

Preheat grill to medium-high heat (350° to 400°). Combine first 5 ingredients in a small bowl; brush onto fish fillets.

Step 2

Grill fish 5 minutes on each side; grill tortillas 30 seconds on each side. Flake fish into bite-size pieces. Place Jalapeño-Cabbage Slaw on tortillas; top with fish. Serve tacos with lime wedges.

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