A citrus-jalapeño slaw adds a zesty and delicious crunch to these fish tacos. Add some sweetness to each bite by serving with peach or mango fruit salsa.
Ingredients
1 pound fresh or frozen skinless cod, tilapia or other fish fillets, about 1/2 inch thick
½ teaspoon ground cumin
¼ teaspoon ground ancho chile pepper or cayenne pepper
dash of salt
4 (8 inch) whole-wheat tortillas
1 (8 ounce) jar peach or mango salsa
lime wedges for serving (optional)
2 ½ cups coleslaw mix (shredded cabbage with carrot)
¼ cup thinly sliced, halved red onion
1 small jalapeño pepper, seeded and finely chopped (see tip)
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons olive oil
½ teaspoon ground cumin
dash of salt
Directions
Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
Meanwhile, prepare Jalapeño Slaw: In a medium bowl, combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl, whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
In a small bowl, combine 1/2 teaspoon ground cumin, ground ancho and salt; sprinkle evenly over one side of each fish fillet.
Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.
