Best 2 Spicy Slaw For Fish Tacos Recipes

In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that tantalizes the taste buds and ignites the senses: Spicy Slaw for Fish Tacos. This vibrant and refreshing slaw is an indispensable companion to succulent fish tacos, elevating them from ordinary to extraordinary. Get ready to embark on a culinary journey as we delve into the secrets of this zesty slaw, exploring its unique blend of crisp cabbage, tangy dressing, and a symphony of spices. Along the way, we'll also uncover variations of this versatile slaw, each offering its own distinct twist on flavor and texture. Whether you're a seasoned taco enthusiast or a novice culinary adventurer, this exploration of Spicy Slaw for Fish Tacos promises to inspire and delight your palate.

Let's cook with our recipes!

FISH TACOS WITH SPICY SLAW

Fish Tacos with Spicy Slaw image

Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
Salt and pepper
2 tomatoes, seeded and diced small
3 napa cabbage leaves, shredded
1 small red onion, finely chopped
Smoky Seasoning Salt (see Cook's Notes)
8 corn tortillas, toasted
Lime juice, plus wedges for serving
Sliced avocado, for serving

Steps:

Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g

CHIPOTLE FISH TACOS

Chipotle Fish Tacos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons honey
2 canned chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce
2 tablespoons olive oil
2 limes, 1 zested and juiced, 1 sliced in half
One 16-ounce bag broccoli slaw
Kosher salt and freshly ground black pepper
5 mini sweet peppers, sliced into rings
1 to 2 serrano chiles, sliced thinly
1 pound cod fillets
1/2 cup chopped fresh cilantro
12 corn taco shells, blistered
Sliced avocado, sour cream, hot sauce and lime wedges, for the tacos

Steps:

Preheat the oven to 425 degrees F.
Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

Tips:

For a creamier slaw, use Greek yogurt or sour cream instead of mayonnaise.
To make the slaw ahead of time, prepare it up to 24 hours in advance and store it in the refrigerator. Just be sure to add the dressing right before serving.
If you don't have any fish tacos on hand, this slaw is also great on top of grilled chicken, shrimp, or tofu.
For a spicier slaw, add a pinch of cayenne pepper or red pepper flakes to the dressing.
If you don't have any cabbage on hand, you can use a coleslaw mix instead.

Conclusion:

This spicy slaw is the perfect topping for fish tacos, but it's also great on its own as a side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy side dish, give this spicy slaw a try. You won't be disappointed!