Grilled Fish Tacos with Thai Slaw

This Asian twist on typical Baja fish tacos is a celebration of colors and textures with chewy purple cabbage, crisp red onion, creamy green avocado and crunchy orange carrots. The Thai flavors of lime, peanut, chili and a hint of coconut bring new life to a Southern California classic. Grilling the fish makes these tacos lighter and healthier than the common battered and fried version.

Serves 4–6

Fish Marinade

1/2 cup tamari
1/4 cup lime juice (about 2 juicy limes)
1/4 cup water
1 tablespoon red chili paste
2 garlic cloves
1 tablespoon honey
1/4 cup coconut milk

2 pounds mahi mahi, skin removed

Thai Slaw Dressing

1 tablespoon fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
maple syrup (optional)
red pepper flakes (optional)

Thai Slaw

2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped

Flour tortillas
avocados, sliced

To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.

To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.

Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.

Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.

Nutrition Info

Per Serving (9.75 oz-wt.): 310 calories (50 from fat), 5g total fat, 1g saturated fat, 41g protein, 30g total carbohydrate (3g dietary fiber, 5g sugar), 140mg cholesterol, 1290mg sodium

Recipes

Grilled Fish Tacos with Thai Slaw

Serves 4–6

Nutrition Info