Grilled Fish Tacos with Spicy Citrus Slaw & Sriracha Crema
Grilled Fish Tacos with Spicy Citrus Slaw &
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
- 1 lb boneless, skinless firm white fish fillets, such as Pacific cod, Pacific halibut or mahi mahi
- 1 jalapeño chile pepper, halved lengthwise, seeded and thinly sliced
- 1/4 cup fresh lime juice
- 2 tbsp fresh orange juice
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1½ tsp raw honey
- 1/4 tsp each sea salt and ground
- 8 6-inch corn tortillas, warmed
- 1 lime, cut into 4 wedges
- 3 cups shredded savoy or napa cabbage
- 1 green onion, thinly sliced
- 1/2 small avocado, peeled, pitted
- 1/2 navel orange, peeled and
- 1/4 cup PLAIN greek yogurt
- 1 tsp fresh lime juice
- 1 tsp sriracha sauce
- In a large baking dish, arrange fish in a single layer. In a bowl, whisk together jalapeño, lime juice, orange juice, vinegar, oil, honey, salt and pepper. Transfer 1/3 cup mixture to a small bowl; set aside. Pour remaining mixture over fish, turning to coat. Let stand for up to 30 minutes.
- Meanwhile, prepare toppings: In a large bowl, toss together cabbage, onion, avocado, orange and reserved jalapeño mixture and set aside. In a separate small bowl, stir together greek yogurt, lime juice and sriracha and set aside.
- Mist a grill pan with cooking spray and heat on medium-high. Remove fish from marinade; discard marinade. Add fish to pan and cook, turning once, just until fish flakes easily when tested with a fork, 8 to 10 minutes. Using fork, roughly flake fish and divide among tortillas. Top with cabbage mixture and greek yogurt mixture. Serve with lime wedges.