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.
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Grilled Fish Tacos with Spicy Citrus Slaw & Sriracha Crema image

COST PER PLATE: $3.00
TOTAL COST: $11.99

Find more fish taco recipes here!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 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

TOPPINGS:

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 305
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 51 mg
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 19 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 445 mg
  • Sugar Content: 5 g