Grilled Catfish Tacos With Spicy Cabbage Slaw Recipe

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INGREDIENTS: Â_ head white or red cabbage; 2 carrots; 1 jicama or green apple; 2 c. white vinegar; 1 c. cider vinegar; 3 limes (juiced); sugar to taste, if needed; dash of water to balance, if needed; 1 bunch cilantro, chopped; salt to taste. RECIPE: Julienne all vegetables and mix in a large bowl. Add vinegars, juice and pinch of salt. Marinate for 10 minutes and mix again. Add sugar, salt or even hot sauce to taste. Marinate 1 hour. Keep everything submerged in pickling liquid..
So I’m here to show you how to make a fresh slaw. I use it on fish tacos. I can use it on lobster tacos. You can use it on pretty much anything. It adds a nice, crisp, crunchy, sweet flavor. It’s very versatile. You can use cabbage, carrots, peppers. You can use jicama, apples, but you need to make sure you put a lot of acid on the apples, because they’ll change color. But I’m also going to show you quickly how to cut a cabbage so you get these nice little julienne. So here you cut it in half, half again. Make sure you remove this white part, because that’s really going to hold it all together and drive you crazy..
So there we go. Awesome. And then cut it in half again, so you have nice, easy, manageable pieces. And then keep your fingers like this. Look at how beautiful that is. And this is going to make it much easier to eat and make your tacos and presentation prettier. All right. So here you are. Break them up a little bit. My two favorite ingredients for the slaw are going to be a cider vinegar, which adds a sweetness, and a white vinegar, which adds a little acidity without making it too sweet. Keep your ratio to whatever you feel comfortable with. I feel like that’s a fair amount. Carrots aren’t my favorite, admittedly, but we’re going to put them in anyway, because they taste good when they start getting pickled. So here you are. You have a nice, beautiful color. And again, jicama would add a nice white color to this whole combination. And here we are. You have cider vinegar. White vinegar..
Sugar, which believe it or not is going to help out. Who doesn’t like a little sugar? All right. Salt. Open up your taste buds. That’s going to be nice. And then obviously some limes, because you’re eating Mexican food. They deserve limes. But you can really switch up your slaw with rice wine vinegar. You could use anything you want, any acid. Here’s a little backup, a little extra. And you’re really just going to marinate this for 10 minutes. If you need to, put a bowl to weigh it down. Put it in the fridge, and you’ll see the color’s just going to be beautiful when it’s done. Then obviously we’re going to add fresh cilantro at the end. If you add it now, the acid’s going to wilt the greens, and it’s not going to be as fresh and beautiful. So we’re just going to wait until the very end, mix it all together, and you’ll have a slaw for fish tacos.

BLACKENED FISH TACOS with cabbage slaw and oh.so delish!
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Blackened fish tacos with cabbage slaw and a homemade, creamy cilantro drizzle! They’re simple, fresh, and bold!
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Here is the perfect recipe for incredibly delicious tilapia fish tacos paired with a refreshing cabbage slaw and a creamy avocado sauce. The tempura batter makes the tilapia deliciously crispy. The tilapia is not overpowered by anything. It’s a beautiful complement of flavors. The avocado sauce is refreshing and  creamy. Do not skip it. You will enjoy and delight in it. Fish tacos are super easy to make and the outcome is so good! The day I had them, I fell in love and immediately changed the one thing I knew could make them better, which was the sauce. I wanted something refreshing and not overpowering. This avocado sauce exceeded my expectations. All put together it is amazing!
Fish Taco Recipe.
For the Tilapia.
Season 4 pcs of tilapia fillets with salt and pepper..
To prepare the pico.
2 ea tomatoes, remove the seeds.
1/2 onion.
1 ea jalapeño, take out the seeds.
1/2 yellow bell pepper.
Small bunch of cilantro.
1 ea lime.
Salt to taste.
For the creamy avocado sauce.
2 ea ripe avocados, halved, seeded and peeled.
1 ea garlic clove.
1 ea lemon.
1/2 cup of olive oil.
1/2 cup of sour cream.
3 ea chilli dried chilli piquin pods.
Sal to taste.
Garnish.
6 thinly sliced radishes.
Slaw.
Shred about 1/2 a cabbage.
-Wash and let dry.
*Will need store bough tortillas.
Tempura batter.
2 cups of all purpose flour, sifted (no lumps)Lightly season w/ salt and pepper.
2 eggs, beat.
2 cups of ICE COLD WATER.
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You know, you don’t need a grill to cook summery foods! Today, I’ll be making tangy and fresh fish tacos and preparing them right on the stove..
Sarah’s Tip of the Day:
This recipe calls for tilapia, which will sizzle alongside a jalapeno in your pan (it gives the oil some serious spice!). While that’s cooking, you’ll make a slaw from shredded red cabbage, jalapeno, and scallions, before tossing your vegetables in a dressing of low-fat sour cream and lime juice. Scoop some of the slaw into a taco before adding your cooked fish and cilantro. Could this be the most fantastic (and grill-free) summer dinner you’ve ever made? I think so!
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Serves 4`.
Ingredients:
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces.
2 tablespoons extra-virgin olive oil.
Coarse salt and ground pepper.
1/4 cup sour cream.
1 lime, half finely zested and juiced, half cut into wedges.
Hot sauce, such as Tabasco.
12 corn tortillas.
1/2 small head red cabbage, thinly sliced.
1 cup fresh cilantro.
1 small white onion, finely chopped.
Directions:
Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes..
Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges..
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Nutritional Info: per serv (makes 4): 440 cal; 15 g fat; 36 g protein; 43 g carb; 7 g fiber.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier..
Fish Tacos with Cabbage and Lime Everyday Food with Sarah Carey.
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I’m sharing my favorite recipe for easy fish tacos. They’re delicious, full of all the creamy, crunchy fresh ingredients you could ask for with lots of perfectly seasoned baked fish in every bite, and surprisingly healthy!
Full Recipe: https://preppykitchen.com/fish-tacos/.
Growing up in Los Angeles, I’ve had more than my fair share of tacos. These ingredients below happen to be my favorite! Peppery radishes, a flavorful salsa, creamy avocado and plenty of vegetables make for an unbeatable taco..
They’re the perfect meal, filling but won’t weigh you down! Let’s be honest… any reason is a GOOD reason to make fish tacos! You can batter and fry your fish but this way is som much easier and the cabbage and araddish give even better crunch..
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Change up your Taco Tuesday with this pescatarian-friendly meal.
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Fish tacos offer a taste of summer. This easy recipe deep-fries the fish to get the ultimate flaky texture. It’s then wrapped in a warm tortilla topped with salsa, cabbage, plenty of lime and a creamy sauce. Did we mention it only takes 30 minutes, too? Get the recipe: http://nyti.ms/2JOMtLh.
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