TILAPIA AND SHRIMP TACOS WITH CABBAGE SLAW
Mild tilapia and shrimp get a real kick from a marinade of lime juice and fresh herbs. A crisp, spicy cabbage slaw makes the perfect topper. Because tilapia fillets are thicker on one side than the other, they're hard to cook evenly. Here, we split them through the center seam so they can go on the grill separately.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth. Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner. Place the tilapia and shrimp in a large resealable plastic bag and add the marinade. Toss to coat, seal and refrigerate for 1 hour.
- For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit. Whisk the sour cream, jalapenos and pickling liquid in another large bowl. Toss in the seasoned shredded cabbage and stir to coat. Season with black pepper, cover and set aside.
- Prepare a grill for medium-high heat. Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Brush the fillets with 1 tablespoon vegetable oil. Lightly oil the grill grates.
- For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
- Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones. Use a spatula to loosen the fish and gently flip. Grill until just cooked through, another 2 to 3 minutes. Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway. Serve with the tortillas, slaw, scallions, radishes and salsa.
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Lauren San Miguel
[email protected]The tilapia and shrimp were a bit dry.
Meer Rashid
[email protected]These tacos were just okay.
Pricilla P
[email protected]I would not recommend this recipe.
Khusi Bk
[email protected]The cabbage slaw was a bit too vinegary.
Pogbaaa Pogbaa
[email protected]The tilapia was a bit overcooked.
Baltazar Ruiz
[email protected]These tacos were a bit bland for my taste.
Terell Vega
[email protected]I would recommend this recipe to anyone.
Tangie Ovens
[email protected]The cabbage slaw was a great addition.
On L
[email protected]The tilapia and shrimp were cooked perfectly.
Fadumo Maxmuud
[email protected]These tacos were easy to make and turned out great.
Precious Manuwa
[email protected]I will definitely be making these tacos again.
Roy Bourne
[email protected]These tacos were a hit! Everyone loved them.
Asser Abdelhaleem
[email protected]Delicious! I made these tacos for my family and they loved them. The tilapia and shrimp were cooked perfectly, and the cabbage slaw was a great addition. I will definitely be making these again.
Adinya Owakele
[email protected]These tacos were easy to make and turned out great. The tilapia and shrimp were cooked perfectly, and the cabbage slaw was a nice touch. I would recommend this recipe to anyone.
Mortuza mortuza
[email protected]I loved the combination of tilapia and shrimp in these tacos. The cabbage slaw was also a great addition. I will definitely be making these again.
LE ROI
[email protected]The flavors in this dish were amazing. The tilapia and shrimp were cooked to perfection, and the cabbage slaw was the perfect complement. I would highly recommend this recipe.
Le Asim
[email protected]These tacos were a hit! The tilapia and shrimp were perfectly cooked, and the cabbage slaw was a great addition. I will definitely be making these again.