Grilled Fish Tacos with Spicy Citrus Slaw & Sriracha Crema
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
1 lb boneless, skinless firm white fish fillets, such as Pacific cod, Pacific halibut or mahi mahi
1 jalapeño chile pepper, halved lengthwise, seeded and thinly sliced
1/4 cup fresh lime juice
2 tbsp fresh orange juice
2 tbsp rice vinegar
2 tbsp olive oil
1½ tsp raw honey
1/4 tsp each sea salt and ground black pepper
8 6-inch corn tortillas, warmed
1 lime, cut into 4 wedges
3 cups shredded savoy or napa cabbage
1 green onion, thinly sliced
1/2 small avocado, peeled, pitted and diced
1/2 navel orange, peeled and coarsely chopped
1/4 cup full-fat sour cream
1 tsp fresh lime juice
1 tsp sriracha sauce
In a large baking dish, arrange fish in a single layer. In a bowl, whisk together jalapeño, lime juice, orange juice, vinegar, oil, honey, salt and pepper. Transfer 1/3 cup mixture to a small bowl; set aside. Pour remaining mixture over fish, turning to coat. Let stand for up to 30 minutes.
Meanwhile, prepare toppings: In a large bowl, toss together cabbage, onion, avocado, orange and reserved jalapeño mixture and set aside. In a separate small bowl, stir together sour cream, lime juice and sriracha and set aside.
Mist a grill pan with cooking spray and heat on medium-high. Remove fish from marinade; discard marinade. Add fish to pan and cook, turning once, just until fish flakes easily when tested with a fork, 8 to 10 minutes. Using fork, roughly flake fish and divide among tortillas. Top with cabbage mixture and sour cream mixture. Serve with lime wedges.
The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.
Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)