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    You are at:Home»Dairy-Free Recipes»Grilled Fish Tacos Topped with Easy Pickled Slaw

    Grilled Fish Tacos Topped with Easy Pickled Slaw

    4
    By Alisa Fleming on May 25, 2022 Dairy-Free Recipes, Entrees

    Nothing says summer like grilled fish tacos. This particular recipe uses white fish that’s lighter than mahi mahi in flavor and texture, but still firm and hearty. It’s topped with an easy, homemade slaw, but we think some avocado slices would perfect it!

    Dairy-Free Grilled Fish Tacos Recipe Topped with Easy Pickled Slaw - nut-free, soy-free, and optionally gluten-free

    Grilled Fish Tacos Topped with Easy Pickled Slaw

    Have you heard of paiche (pronounced PIE-chay)? Paiche (otherwise known as arapaima) is similar to sea bass in flavor (mild) and texture (firm), but costs less, making it an excellent choice for grilled fish tacos. Plus, since paiche is relatively moist and doesn’t easily burn or dry out, it is great for novice cooks!

    Paiche is a jumbo, fresh water, South American fish that is protected from commercial fishing in Brazil due to commercial extinction. But farming by native populations is permitted and this boneless delicacy is making its way into the North American market with the Whole Foods Market’s Responsibly Farmed™ seal. This means that the seafood is raised according to the industry’s highest aquaculture standards with no antibiotics, added growth hormones or added preservatives; and farmers monitor water quality to prevent pollution.

    Whole Foods originally shared this grilled fish tacos recipe with us to celebrate a summer sale they were having on paiche. But you can use any sustainable, firm white fish in this recipe with good results.

    Dairy-Free Grilled Fish Tacos Recipe Topped with Easy Pickled Slaw - nut-free, soy-free, and optionally gluten-free

    Special Diet Notes: Grilled Fish Tacos with Pickled Slaw

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.

    Grilled Fish Tacos with Easy Pickled Slaw
     
    Print
    Prep time
    20 mins
    Cook time
    12 mins
    Total time
    32 mins
     
    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: Whole Foods Market
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Pingback: Dairy-Free Summer Barbecue Eats for Food Allergies & Vegan

    2. Pingback: Grilled Fish Tacos With Homemade Pickled Vegetables - Munch Alert

    3. Arman @ thebigmansworld on June 2, 2015 2:07 pm

      oh wow, definitely never heard of that fish before but I’m intrigued now! However, I would marry pickles if legal so that comes first!

      Reply
      • Alisa Fleming on June 2, 2015 2:22 pm

        You are nuts Arman, in a good way 🙂

        Reply

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