Grilled Fish Tacos with Jalapeño Slaw

Chile-rubbed sea bass is topped with crispy cabbage and spicy jalapeño in this super-stuffed taco. Buttermilk yogurt dressing adds a decadent touch to this easy recipe.
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Grilled Fish Tacos with Jalapeno Slaw

Grilled Fish Tacos with Jalapeño Slaw

Nutritional Bonus: A member of the cruciferous family of vegetables, cabbage contains plant compounds called glucosinolates. When converted to a secondary compound, glucosinolates may have anti-inflammatory and anticancer effects on the body.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1/4 cup 1% buttermilk
  • 1/4 cup 2% plain Greek yogurt
  • 1 1/2 tsp raw honey
  • 1 tsp garlic powder, divided
  • 1 tsp onion powder, divided
  • 1 tsp sea salt, divided
  • 4 cups thinly shredded green cabbage
  • 1 cup thinly shredded red cabbage
  • 1 carrot, peeled and shredded
  • 1 jalapeño chile pepper, or to taste, halved lengthwise, seeded and thinly sliced
  • 1/4 red onion, halved and thinly sliced
  • High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed
  • 1 1/4 lb firm white-fleshed fish fillets (such as sea bass or halibut), about 3/4-inch thick
  • 2 tsp chile powder
  • 1 tsp smoked sweet paprika
  • 12 6- to 7-inch whole-wheat or corn tortillas
  • 2 limes, each cut into 6 wedges

Preparation

  1. In a small bowl, whisk together buttermilk, yogurt, honey, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt. In a large bowl, combine cabbages, carrot, jalapeño and onion. Add yogurt mixture, tossing to combine. Set aside.
  2. Heat an indoor or outdoor grill to medium-high and lightly oil grate. Sprinkle fish with chile powder, paprika and remaining 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt, gently rubbing into fish. Arrange tortillas in a stack and wrap with foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill until warm, 5 to 8 minutes, turning halfway.
  3. Break fish into large pieces. Divide among tortillas and top with slaw. Serve with lime wedges.

Nutrition Information

  • Serving Size: 2 fish tacos
  • Calories: 264
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 31 mg
  • Fat Content: 4 g
  • Fiber Content: 5 g
  • Protein Content: 25 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 113 mg
  • Sugar Content: 4 g