Grilled Fish Tacos Honey Dijon Cabbage Slaw

 

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Grilled Fish Tacos & Honey Dijon Cabbage Slaw. Ingredients. 12 oz Halibut or other white fish like Rockfish, Sea Bass or Tilapia (cut into 2 filets) 3 tablespoons Lime Juice, divided; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Cumin; 1/4 teaspoon Cayenne Pepper; pinch of Sea Salt; 1/2 medium Avocado (about 75g). For the slaw: Combine the cabbage, lime juice, scallions, jalapeno and cilantro in a large bowl.

Let sit for 10 minutes, toss again and season to taste with salt and pepper. It’s also super easy — all you need is an avocado, a little lime juice and olive oil. Next time you’re grilling and have an avocado on hand, you gotta try it! Back to the tacos. We grilled the fish (easy peasy) and then topped each taco with a honey dijon red cabbage slaw, slices of grilled avocado, salsa and hot sauce.

Prepare the Cabbage Slaw: In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. To make the fish tacos on the grill, pre-heat the grill and stir together the quick spice rub, seasoning the fish or tofu.

While the grill is heating up, mix up the tasty Cilantro Lime Cabbage Slaw. Either chop the cabbage or buy a pound of prechopped cabbage in a bag. Add, onion, cilantro, jalapeño and fresh lime juice and toss.

Grilled Fish Tacos with Sweet Cabbage Slaw Keeping Life Sane honey, lime, rice vinegar, sauce, taco seasoning, tilapia, corn tortillas and 5 more Crispy Fish Tacos with Red Cabbage Slaw Simply Recipes. In a large bowl, combine coleslaw mix (or green cabbage), purple cabbage, 1/4 cup cilantro, lime juice, 1 tsp. honey (if using), salt, and pepper. Stir to combine well. (The slaw may still look a bit dry. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes. Meanwhile, make slaw: In a. The citrus of limes and half an orange, the sweetness of honey, and the heat from chili pepper combine to perfectly accent the crunchy mixture of cabbage and jicama. Diced mango and cilantro bring it all together for a complex slaw that will take shrimp and fish tacos.

Place fish in a glass pan and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in.

Allow the fish to marinate 10 minutes or so. Meanwhile, in a large bowl combine juice from the lime, mustard, honey, salt and pepper.

List of related literature:

WHY THIS RECIPE WORKS: Southwestern fish tacos combine grilled pieces of fish and crisp shredded cabbage with a tangy white sauce, all wrapped up in warm, soft corn tortillas.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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Assemble the tacos: Place some fish on each tortilla, then top with the pickled cabbage, slaw, and salsa.

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Add the salmon, avocado, scallion, red onions, cilantro, and salt.

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Add the scallions, anchovies, along with their oil, and the arugula, mix well, and cook for 5 minutes, or until the arugula is wilted and soft.

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Place the tomatillos, onion, andjalapeños in a large bowl and add the olive oiland1/2 tsp salt.

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Remove the skillet from the heat and stir in the scallions, cilantro, and lime juice.

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• While the salmon cooks, make the salad: Place the arugula, avocado, green onion, and bacon in a large bowl.

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Then reheat sauce quickly over high setting and serve immediately with grilled fish, Twice Fried Pressed Plantains or crusty bread, avocado slices, and a green crisp salad.

“Fine Haitian Cuisine” by Mona Cassion Ménager
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Move to cool side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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Spoon 2 Tbsp of the fish onto each tortilla, then add 2 Tbsp cabbage and a dash of salsa and top with a spoonful of spicy mayonnaise.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • Wow. That really looks delicious. Super crunchy and with the mild, yummy fish (We call Mahi “dolphin” in the south the Atlantic Bottlenose Dolphin is called a “porpoise”). Perfect looking and mouth watering!

  • Great video but I feel bad for the dude eating the tortilla bread you put in your face & then rearanging the food after licking your fingers ��‍♂️�� super recipe but cmon dude

  • This is the best fish tacos recipe ever!! I cooked this with pink snapper fillets 6 times on my fishing trip at shark bay!! Soooo good

  • I love love love this recipe Sarah!
    It’s easy healthy and great when you happen to be a diet and don’t want to
    Fry food!!! Thx again for another wonderful recipe I do not feel guilty eating this. No ma’am

  • Please allow me to first say Thank-You here is what I did to make it a little easier fyi purchased cabbage mix and washed/dried paper towel then frig. squeeze lime juice Added: cumin chili pwd cayenne to marinade….did not measure………….salsa: added garlic?? think that is it……..FABULOUS….never had before not a sour cream guy but all the tastes blended perfect…no avocado and used cheddar did not measure, used my own judgement and had gf taste……………………..awesome and ty Brian

  • Sarah, you are my absolute favorite chef to watch.  I look forward to your videos.  But, one thing you do drives me nuts, LOL.  And, that is any number of variations on “double-dipping”.  In this video, do you realize that you dipped a spoon in the salsa, ate part of spoonful, and then dumped the remaining portion on the spoon you’d just had in your mouth, BACK INTO THE DISH!  As someone who has studied microbiology and works in healthcare, this is NOT “a good thing”.  Heck, even if you were eventually going to eat the entire recipe yourself, with no one else eating any of it, it is still not a good thing because microbes multiply exponentially and by the time you ate all of the leftovers the organism count could be astronomical.  
    But, I still love ‘ya!  (I just wouldn’t necessarily want to eat anything you cooked without watching you with a hawk eye. 😉 )

  • TILAPIA CAN INCREASE THE RISK OF CANCER

    Because tilapia are often farmed, they may have up to 10 times more carcinogens than other types of fish. This is directly linked to what the farmers feed tilapia. Dioxin is one of the dangerous compounds found in tilapia. It takes the body several years to flush out this toxin. This means that dioxin has a long time to do damage to your bod

  • I think it needs some kind of sauce to bring the salsa and the fish together in the taco. Dry corn does not seem very appetizing in this instance.

  • I followed your formula tonight…except with lingcod. My wife pulled the wrong fish out of the freezer, which is my fault because I didn’t label after catching and packaging.

    It turned out fantastic! A great blend of flavors. I bailed on the single corn tortilla over flame, not because my fingers are heat sensitive, but because my first taco disintegrated before I could eat it. For me it worked better with two tortillas warmed in the microwave. A big shout-out to Westport Deep Sea Charters and the crew on “The Slammer” for making my first rockfish/lingcod fishing trip a huge success.

  • Thank you so much for your perfect recipe. My husband, who partly works in Los Angeles, asked me for fish tacos. I’ve tried to cook them here in Russia as you recommended and it works!

  • Well, you said “add fish”, the video says “1 lb Mahi-Mahi”.
    Those are the strangest looking Mahi-Mahi filets I have ever seen.
    Those are truly tilapia.
    Will try your recipe tonight, regardless. Thanks for sharing!

  • I have a dumb question but I’m really not sure about this, so the corn is not cooked? You just peel the corn and that’s it? Single dad here sorry:)

  • I have tried this amazing fish tacos recipe. It is really amazing. Thanks for sharing this recipe. Also here i have a special fish tacos recipe. Check out the recipe here: https://www.foodybud.com/baja-fish-tacos-the-recipe-critic/

  • This is actually really close to how we prepare fish tacos here in Baja California! nice and tasty. btw cant believe your husband doesnt like cilantro, its so delicious!

  • Love it! Gotta make these fish tacos with or without avocados they look delicious! Keeper recipe! The colors look amazing in contrast to the tortilla. Thanks John.

  • Hi John, you should trying making Baja CA style fish tacos; with pico de gallo serrano Chile instead! Yummy! Now I want try fish tacos with Cotija. Never had Cotija on my fish tacos!

  • Just made these, and they’re great! Just fyi for anyone making these for the first time they’re actually blackened fish tacos cooking the fish for eight minutes in each side will result not in burnt but blackened which I love!

  • alright. okay. this. is. actually. deliSSSSSHHHH! git damn!! So, I just have to change up a few things. I think I put quiet a bit of salt and I used sea salt. also, I changed up a bit the marinate sauce. I added some good ol old bay seasoning and some lemon pepper,but again I think I added too much salt or is it because I used sea salt? next time i’m just gonna leave lemon pepper out. anyways, it is DELISH!!! I could also change up the pico de gallo..find the right jalapeno and the right tomato.

  • A recipe made & explained in a simple easy way. Not to mention that I DON’T have to “deep fry” the fish. It’s Monday 6/22/20 & I’ll be doin this here fish taco thing for my Sunday dinner! 6/28/20 (Lord willing) Thank U for sharing, peace & blessings to U & yours! ����

  • Most tilapia comes from the farm. Tilapia are one of the hardiest types of fish. They can eat almost anything. This saves farmers money because they do not have to keep tilapia on a strict diet. Farmers feed tilapia things like pig and chicken poop.

  • John, I’ve just discovered you and already am a huge fan. Great sense of humor, super natural in front of the camera, and, oh, did I mention seriously cute? Your hubby is a lucky guy.

  • Really bad she doesn’t season the fish only throws a little salt on top of them when they are already frying. Ughhhhhh and the slaw is dry as hell YOU CANNOT COOK!!!!!!!!!��������������������

  • Laughed my a_ off when that cilantro got tossed in at you! This looks amazing, John! I have to make this for dinner tonight! Hmmm…..!!!

  • That looks a lot like tilapia instead of mahi. growing up fishing in South Florida I can kind of spot when somebody is selling me tilapia or cod instead of grouper and that was definitely not mahi lol

  • am i the only one who doesn’t like the new martha stewart intro? we already know sarah works for martha, but i feel like the intro takes away from sarah’s cooking.

    sarah is our favorite chef, not martha! smh

  • I did this and it turned out tasty. I don’t know if it is authentic tacos. But I had left overs of cabbage and fish which i used to make it.

  • She just ate outta the bowl then tapped the spoon on the side of the bowl and the food left on the spoon fell back into the bowl ���� I hope she’s cooking for herself

  • This a really great recipe, but I have to tell you, I am from Ensenada Mexico where the fish taco was invented. true story, and the original recipe is different.

  • Everyone says that my mom’s coleslaw is the best they’ve ever had I have to agree. I’ll get her recipe and post it as soon as I see her.

  • Why bother to do cooking videos if you don’t know what you are doing? I was totally grossed out the moment you used the contaminated knife to cut your pepper. God knows what is growing on that wooden cutting board. No seasonings, cheap pan, washing your knife with a bare hand with no soap, not giving slaw anytime to marinate or break down total amateur. You wasted our time.

  • I made fish tacos tonight… I did a beer batter fried taco.. I kinda wish I did a shallow fry with no batter like these… one reason I got 3 fillets and they went a VERY long way.. now with the batter on them it’s gonna be hard to warm up.. I kinda like how you made your slaw also… I did a for lack of a better term quick pickle.. I did lime juice salt and pepper… let it get all nice tangy… I also made a home made pico de Gallo… also I took some crema chipotle sauce and some lime for a sauce…I know it all sounds like a lot of lime but it was not over powering at all… also a wedge of avocado to top it off….

  • Fish Tacos Crunch…
    Picture a hot summer day at the Hawaiian Islands Kona, or the Big Island of Honolulu, at the Huki Lau freshly Mahi-Mahi fish, beautiful limes, aromatic cilantro chopped up, spicy jalapeños, and the crunchiness of red cabbage, radish, scallion, and delicious avocados, tortillas, and home made cream, light, packed with flavors, simply the best Day of your life.. Aloha

  • Actually they are both very different in flavor, although they look the same. In Indian cooking, we often use coriander which I think has a stronger flavor than cilantro. But I love both herbs.

  • This looks tasty.

    BTW Sarah I just saw your “Bluth Bananas” video on the EDF blog and being an Arrested Development fan, Loved it! Also it being YouTube Comedy Week and all the Bluth Bananas vid would be great uploaded on here. 😉

  • I made these. Loved it. Love the sauce. Thank so much. I’m wondering if can make sauce and keep it in the fridge for few days because I like it so much. I want to use on other things too
    ����