product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Thai-Style Grilled Fish Tacos with Slaw

Serves 4 to 6
Time 1 hr
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.
Special Diets:
Ingredients
  • Fish
  • 1/2 cup tamari
  • 1/4 cup canned coconut milk
  • 1/4 cup lime juice
  • 1 tablespoon red chile paste
  • 1 tablespoon honey
  • 2 cloves garlic, finely chopped
  • 2 pounds boneless, skinless mahi-mahi
  • Thai Slaw
  • 1/2 cup canned 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 radish
  • 1/2 red onion, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 2 carrots, grated
  • Flour tortillas
  • Avocado slices
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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 30 minutes.

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 grate lightly 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.

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.
  • Fish
  • 1/2 cup tamari
  • 1/4 cup canned coconut milk
  • 1/4 cup lime juice
  • 1 tablespoon red chile paste
  • 1 tablespoon honey
  • 2 cloves garlic, finely chopped
  • 2 pounds boneless, skinless mahi-mahi
  • Thai Slaw
  • 1/2 cup canned 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 radish
  • 1/2 red onion, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 2 carrots, grated
  • Flour tortillas
  • Avocado slices
Shop with Prime

Exclusively for Prime members in select ZIP codes.