Fish Tacos with Jalapeño Slaw

Steps to make

1. 1

   Prepare jalapeño slaw

   1 min
   

   In a medium bowl, combine 2 ½ cups coleslaw mix, ¼ cup thinly sliced red onion, and 1 seeded and finely chopped jalapeño pepper. Set aside.

2. 2

   Make dressing

   2 min
   

   In a small bowl, whisk 2 tablespoons together lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, ½ teaspoon ground cumin and a dash of salt.

4. 3

   Dress jalapeño slaw

   1 min
   

   Pour the dressing over the jalapeño slaw and toss to coat. Cover and transfer to the fridge to chill for up to 6 hours.

5. 4

   Prepare seasoning mix for fish

   1 min
   

   In a small bowl, combine ½ teaspoon ground cumin, ¼ teaspoon ground ancho chile pepper and a dash of salt.

6. 5

   Season fish fillets

   1 min
   

   Sprinkle the prepared seasoning mix evenly over one side of each fish fillet.

7. 6

   Wrap tortillas in foil

   1 min
   

   Stack 4 whole-grain tortillas and wrap in foil.

8. 7

   Grill fish and heat tortillas

   5 min
   

   For a charcoal grill, grease the grill rack. Place the fish and tortillas on the rack and grill over medium coals, uncovered, for 4-6 minutes, turning once. For a gas grill, preheat the grill. Reduce the heat to medium. Place the fish fillets and tortilla stack on the greased grill rack. Cover and grill for 4-6 minutes, turning once, until the fish easily flakes and the tortillas are warm.

9. 8

   Serve

   5 min
   

   To serve, cut the fish into four serving-size pieces. Divide the jalapeño slaw among warm tortillas and top with the grilled fish. Serve with salsa and lime wedges.