Grilled Fish Tacos With Thai Red Cole Slaw |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love fish tacos and I love Thai food, so I thought this is a perfect combination of the two. Cooking time is an estimate, and doesn't include marinading. Ingredients:
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 lbs mahi mahi, skin removed |
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) |
2 cups red cabbage, thinly sliced |
2 carrots, shaved or peeled |
1/2 cup daikon radish, cut into matchsticks |
1/2 medium red onion, thinly sliced |
3 tablespoons cilantro, chopped |
flour tortilla |
avocado, sliced |
Directions:
1. 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.
2. 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.
3. Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.
4. 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.
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