Thai-Style Grilled Fish Tacos with Slaw

Thai-Style Grilled Fish Tacos with Slaw

Serves 4 to 6
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.
Ingredients: 
  • Fish
  • 1/2 cup tamari
  • 1/4 cup coconut milk
  • 1/4 cup lime juice
  • 1 tablespoon red chile paste
  • 1 tablespoon honey
  • 2 cloves garlic, finely chopped
  • 2 pounds skinless, boneless mahi mahi
  • Thai Slaw
  • 1/2 cup coconut milk
  • 1/2 cup peanut butter
  • 1/4 cup lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon red chile paste
  • Maple syrup (optional)
  • Crushed red chile flakes (optional)
  • 2 cups thinly sliced red cabbage
  • 1/2 cup julienned daikon
  • 1/2 medium red onion, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 2 carrots, grated
  • Flour tortillas
  • Avocado slices
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Method: 
For fish, whisk together tamari, coconut milk, lime juice, chile paste, honey, garlic and 1/4 cup water to make a marinade. Arrange fish in a wide, shallow dish, pour marinade over the top and turn to coat all over. Cover dish with plastic wrap and refrigerate for 1 hour.

Meanwhile, for the slaw, put coconut milk, peanut butter, lime juice, fish sauce, sesame oil, and chile paste into a small pot over medium low heat. Cook, stirring often, for 5 minutes to make a dressing. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed. Set dressing aside.

Put cabbage, daikon, onions, cilantro and carrots into a large bowl with half of the reserved dressing and toss to coat. Set slaw aside.

Prepare a grill for medium heat cooking, oiling if necessary. Drain fish, discarding marinade, and cook on grill until it flakes easily with a fork and is opaque, 5 to 7 minutes per side. (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.) Transfer fish to a cutting board and roughly chop. Serve fish in warm tortillas, topped with reserved slaw and avocado slices, and drizzled with remaining dressing, if you like.
Nutritional Info: 
Per Serving: 310 calories (50 from fat), 5g total fat, 1g saturated fat, 140mg cholesterol, 1290mg sodium, 30g carbohydrates, (3 g dietary fiber, 5g sugar), 41g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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