Grilled Fish Tacos with Thai Slaw
Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise
Grilled Fish Tacos with Thai Slaw
This Asian twist on typical Baja fish tacos is a celebration of colors
and textures with chewy purple cabbage, crisp red onion, creamy green
avocado and crunchy orange carrots. The Thai flavors of lime, peanut,
chili and a hint of coconut bring new life to a Southern California
classic. Grilling the fish makes these tacos lighter and healthier than
the common battered and fried version.
Serves 4-6
Fish Marinade
1/2 cup tamari
1/4 cup lime juice (about 2 juicy limes)
1/4 cup water
1 Tbsp red chili paste
2 garlic cloves
1 Tbsp honey
1/4 cup coconut milk
2 lbs mahi mahi, skin removed
Thai Slaw Dressing
1 Tbsp fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 tsp sesame oil
1 tsp red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
maple syrup (optional)
red pepper flakes (optional)
Thai Slaw
2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon, cut into matchsticks
1/2 medium red onion, thinly sliced
3 Tbsp cilantro, chopped
Flour tortillas
avocados, sliced
To marinate fish, whisk together tamari, lime juice, water, red chili
paste, garlic, honey and coconut milk. Pour over fish and marinate one
hour in refrigerator.
To make slaw dressing, combine fish sauce, lime juice, sesame oil, red
chili paste, coconut milk and peanut butter in small pot over
medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a
bit of maple syrup if more sweetness is desired and red pepper flakes
if more spice is needed.
Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in
one-half of the slaw dressing.
Preheat grill to medium heat. When ready, cook fish on oiled grill
surface, around 5 to 7 minutes on each side or until fish is opaque and
flakes easily with a fork. To warm tortillas while grilling fish, wrap
tortilla stack in aluminum foil and place on grill grate over low heat,
turning once while fish cooks. Remove fish and roughly chop. Serve fish
in warm tortillas, topped with Thai slaw, sliced avocados and extra
Thai slaw dressing.
Source:
<http://www.wholefoodsmarket.com/recipes/fishtacoswithslaw.html>
Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise
8 ounces fresh ono or mahimahi fillet
Juice of one lime
1 teaspoon minced garlic
1 teaspoon chopped cilantro
Peanut oil
1/2 cup flour
Salt to taste
Freshly ground pepper to taste
4 corn tortillas
Lime wedges, to garnish
Thai-style mayonnaise
1/2 cup mayonnaise
1 tablespoon chili garlic paste
1 tablespoon chopped fresh cilantro
2 kaffir lime leaves, finely minced
Asian slaw
2 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch green onions, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon red pickled ginger
1/2 tomato, diced
Dressing
1/2 cup pineapple juice
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon chopped (peeled) fresh ginger
1 tablespoon sugar
1 teaspoon black sesame seeds
Cut fish fillet into four 2-ounce strips. In a shallow dish, combine
the lime juice, garlic and cilantro and add fish strips, coating with
marinade. Cover and let marinade 10-15 minutes in the refrigerator.
Pour enough oil into a medium frying pan to come 1/2-inch up the sides
of the pan. Heat to medium-high temperature. Dredge fish in flour and
shake excess flour off. Carefully place in hot oil and cook on all
sides until golden brown on the outside and opaque inside, about 3-5
minutes. Transfer the fish to a paper towel-lined plate to drain excess
oil. Season with salt and pepper to taste.
For mayonnaise: In a small bowl, combine all ingredients. Cover and
refrigerate for a few hours before using, so flavors may develop.
For Asian slaw and dressing: In a large bowl, toss together the Asian
slaw ingredients. In a medium bowl, combine the dressing ingredients.
Pour the dressing over the slaw and toss well. Cover and refrigerate
until ready to use.
To serve: Warm tortillas. Place each fish strip in the middle of a
tortilla. Top with about 2 tablespoons Thai-style Mayonnaise. Cover
with about 1/2 to 3/4 cup Asian slaw. Garnish with lime wedge. If
desired, serve remaining Asian slaw on the side. Makes 4 tacos.
Source: <http://starbulletin.com/97/10/08/features/story2.html>
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