Description
Love spicy fish tacos? These tacos are filled with flaky fish, a cilantro-lime slaw and finished with fresh avocado, mango and crisp jicama. Fresh and flavorful – it’s the perfect bite.
Ingredients
Scale
- 1 lb. Wild-caught, flaky fish (Orange Roughy, Alaskan Halibut, Branzino, Cod, Seabass)
- Heavy Duty Foil or Parchment Paper
MARINADE:
- 1 tbsp Extra Virgin Olive Oil
- 1 Lime, freshly squeezed juice
- 1 tbsp Beeyond The Hive Wildflower Honey
- 2 Garlic Cloves, minced
- 1 tbsp Chili Powder
- 1 1/2 tsp Ground Cumin
- 1/4 tsp Red Cayenne Pepper
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
SLAW:
- 1/2 Red cabbage, thinly shredded
- 1-2 tbsp Fresh Cilantro, chopped
- 1/2 Lime, freshly squeezed juice
TOPPINGS:
- 1 ripe Mango, diced
- 1 Avocado, pitted and diced
- 1 Jicama, skin removed and diced
- Fresh Cilantro, for topping
- 8 White Corn Tortillas, slightly charred
Instructions
- Marinate the fish: Preheat the grill on medium-high heat. Place the fish in a large Ziploc bag and add the oil, lime juice, honey, garlic, chili powder, cumin and cayenne pepper. Season generously with pepper and salt. Close the bag and massage the seasonings into the fish until nicely coated. Let marinade for 30 minutes.
- Make the slaw: In a medium bowl, add the cabbage, cilantro and lime juice and stir to combine. Set aside until ready to use.
- For the fish: Remove the fish from the marinade, place on a piece of heavy duty foil, and add it to the grill. Grill for 3-5 minutes per side.
- Prep the remaining ingredients: While the fish cooks, prepare all the other ingredients, but do not cut the avocado until last minute.
- Tortillas: Grill the tortillas or lightly char them over a medium-low flame of a gas stove. Do not leave them unattended though. They need to be watched.
- Assemble the tacos: Divide the fish equally among the tortillas. Top each with some slaw, mango, jicama and avocado. Serve with additional cilantro, if desired.
- Category: Main Course
- Method: Grill
- Cuisine: American