Best 2 Walking Fish Tacos With Crunchy Cabbage Slaw And Cilantro Dressing Recipes

Tantalize your taste buds with our tantalizing Walking Fish Tacos, a culinary journey inspired by the vibrant flavors of Baja California. These tacos are brimming with succulent grilled fish, enveloped in a warm tortilla and topped with a symphony of fresh, tangy, and crunchy ingredients. The Crunchy Cabbage Slaw, a delightful medley of crisp cabbage, zesty carrots, and red onions, adds a refreshing crunch. Drizzle the tacos with our delectable Cilantro Dressing, a harmonious blend of creamy mayonnaise, tangy lime juice, and vibrant cilantro, elevating each bite with its herbaceous aroma. For a complete and satisfying meal, pair the tacos with our delectable Mexican Rice, a fluffy and flavorful side dish, and our refreshing Cucumber Salad, a light and crisp accompaniment that perfectly complements the richness of the tacos. Embark on this culinary adventure and savor the explosion of flavors that will transport you to the sun-kissed shores of Baja California.

Let's cook with our recipes!

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW

Grilled Southern Fish Tacos with Cabbage Slaw image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice of 1 lime
1 1/2 pounds halibut, skinless
Olive oil, for greasing grates
Kosher salt and freshly ground black pepper
16 to 20 (6-inch) corn tortillas
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
1/2 small head green cabbage, cored
1/4 red onion
3 tablespoons chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped
Juice of 1/2 lime
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
Preheat the grill to medium-high heat.
Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
Grill corn tortillas until warm and soft and they have a few charred marks.
To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

HEALTHY FISH TACOS WITH CILANTRO SLAW

Healthy Fish Tacos with Cilantro Slaw image

Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.

Provided by Donna B McClure

Time 3h55m

Yield 4

Number Of Ingredients 19

Ingredients

1 pound tilapia fillets, cut into strips
½ cup lime juice
½ cup plain Greek yogurt
2 peppers chipotle peppers in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
¼ teaspoon salt
⅓ cup lime juice
2 tablespoons honey powder
1 tablespoon avocado oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
⅔ cup shredded green cabbage
⅔ cup shredded red cabbage
⅔ cup shredded carrots
1 cup chopped fresh cilantro
4 (6 inch) corn tortillas, warmed
4 (6 inch) flour tortillas, warmed
1 cup diced fresh tomatoes

Steps:

Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g

Tips:

For the best flavor, use fresh, ripe fish fillets. Tilapia, cod, or halibut are all good choices.
Be sure to season the fish fillets liberally with salt and pepper before cooking. This will help to enhance their flavor.
If you don't have a grill, you can cook the fish fillets in a skillet over medium heat. Just be sure to adjust the cooking time accordingly.
The cabbage slaw is a great way to add some freshness and crunch to the tacos. Be sure to use a variety of cabbage, such as red cabbage, green cabbage, and Savoy cabbage.
The cilantro dressing is a delicious and easy way to add some extra flavor to the tacos. Be sure to use fresh cilantro and lime juice.

Conclusion:

These walking fish tacos are a delicious and easy way to enjoy fish tacos. The fish fillets are grilled to perfection and the cabbage slaw and cilantro dressing add a refreshing and flavorful touch. These tacos are sure to be a hit at your next party or gathering.