Time: 20 min.
Complexity: easily
Quantity: 4 tacos

Grilled fish tacos are the perfect appetizer for backyard parties: easy to make and easy to eat with your hands. Firm white fish fillets are rubbed with cayenne pepper and grilled until tender. About 10 minutes, and the juicy fish is ready. Crumble and arrange on warmed corn taco tortillas, topped with coleslaw in lime dressing and other traditional Tex-Mex taco toppings, like fresh cilantro, sour cream, and salsa verde. Serve with lime wedges for everyone to drizzle on their tacos.

Ingredients:

• 700 g grouper or other firm white fish fillet, skinless, cut in half crosswise
• 8 corn tortillas
• 2.5 cups shredded coleslaw mix
• Half a red onion, thinly sliced
• Juice of 1 lime + wedges for serving
• 3/4 teaspoon sugar
• Vegetable oil, for grilling
• 1/4 tsp cayenne pepper
• Fresh cilantro, Mexican sour cream, and salsa verde, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, fish fillet, white cabbage, lime juice, ground cayenne pepper

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Preparation:

Step 1
• Combine coleslaw mix, red onion, lime juice, sugar, and 1/2 teaspoon salt in a large bowl and set aside.
Step 2
• Preheat the grill to medium heat. Oil the grates. In a small bowl, combine the cayenne pepper with 1/2 teaspoon of salt and rub all over the fish. Grill the fish until grill marks appear and the fillet pulls easily from the grill, about 6 minutes. Flip and cook the other side until cooked through, another 4-6 minutes. Transfer the fish to a cutting board and slice or flake by hand.
Step 3
• Meanwhile, wrap the tortillas in foil and grill for about 4 minutes.
Step 4
• Divide the fish among warm tortillas. Top with cabbage, cilantro, sour cream, and salsa verde. Serve with lime wedges.

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