Grilled Fish Tacos with Easy Pickled Slaw
 
Prep time
Cook time
Total time
 
This recipe calls for no added oil, so be sure to cook the fish in a grilling basket or on foil so it doesn't stick to the grill grates. Also, please note that the Prep time is hands-on time only. The slaw is easily made ahead.
Author:
Recipe type: Main
Cuisine: American
Serves: 4 tacos
Ingredients
  • 1½ cups finely sliced green cabbage
  • 1 red bell pepper, seeded and diced
  • 5 radishes, diced
  • 1 jalapeño pepper, seeded and minced
  • ½ cup white vinegar
  • Pinch + ⅛ teaspoon fine sea salt, divided
  • ¾ pound boneless, skinless firm white fish fillet (like paiche, snapper, cod, or halibut)
  • ½ teaspoon chili powder
  • 4 whole grain tortillas (gluten-free, if needed)
  • Lime wedges, for serving
Instructions
  1. In a large bowl, combine the cabbage, bell pepper, radishes, jalapeño, vinegar, and pinch of salt, and toss to combine.
  2. Cover and refrigerate the slaw for at least 1 hour and up to 1 day. Drain before serving.
  3. Prepare your grill for medium-high-heat cooking.
  4. Evenly sprinkle the fish with the chili powder and remaining ⅛ teaspoon salt.
  5. Place the seasoned fish in a grilling basket or on a double layer of aluminum foil on your grill. Cook, flipping the fish once, until it is just cooked through, about 8 to 10 minutes.
  6. Transfer the fish to a plate and break into chunks.
  7. Place tortillas on the grill and grill until warm and lightly browned, about 30 seconds per side.
  8. Fill the tortillas with the fish and pickled slaw. Serve with lime wedges.
Nutrition Information
Serving size: 1 taco Calories: 282 Fat: 7.6g Saturated fat: 1g Carbohydrates: 26.6g Sugar: 2.7g Sodium: 256mg Fiber: 4.4g Protein: 25.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/grilled-fish-tacos-pickled-slaw