These Fish Tacos with Jalapeño Slaw are my new go-to weeknight dish. Spicy cumin-chile roasted fish fillets stuffed into warmed whole-grain tortillas. Serve each taco with citrus-jalapeño slaw and peach or mango salsa. These come together in just 15 minutes and make for a perfect weeknight dinner.
Since the fish cooks quickly, you should prepare the jalapeño slaw first. Combine the coleslaw mix with thinly sliced red onions and finely chopped jalapeño. Then make a citrusy dressing by mixing together the lime juice, orange juice, olive oil, and a healthy dash of cumin and salt. Dress the jalapeño slaw and chill for up to 6 hours. Pat dry the fish fillets and season one side with the seasoning mixture. Grill the fish until charred and flaky. To serve, stuff the slaw into the warmed tortillas and top with grilled fish, peach or mango salsa, and a good squeeze of lime. Enjoy!
To make the Fish Tacos with Jalapeño Slaw, you will need the following ingredients:
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.
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.
Pour the dressing over the jalapeño slaw and toss to coat. Cover and transfer to the fridge to chill for up to 6 hours.
In a small bowl, combine ½ teaspoon ground cumin, ¼ teaspoon ground ancho chile pepper and a dash of salt.
Sprinkle the prepared seasoning mix evenly over one side of each fish fillet.
Stack 4 whole-grain tortillas and wrap in foil.
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.
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.
These Fish Tacos with Jalapeño Slaw make for a flavorful and delicious weeknight dinner! If you try this recipe, please rate it, and come back to leave a comment below with your thoughts.
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