Spicy Fish Tacos with Creamy Slaw
By: McCormick Kitchens
Made With:
Prepared with Cholula® EXTRA HOT Hot Sauce (because you can never have enough of that hot-hot heat), and a cool, creamy cabbage slaw, these spicy, grilled fish tacos give new meaning to taco night.
Prepared with Cholula® EXTRA HOT Hot Sauce (because you can never have enough of that hot-hot heat), and a cool, creamy cabbage slaw, these spicy, grilled fish tacos give new meaning to taco night.
Key products
- For the Slaw, whisk lime juice, olive oil, crema and salt in medium bowl. Add cabbage, onion, and cilantro, tossing to mix well. Cover and refrigerate until ready to serve.
- For the Tacos, cut fish into 16 (2-ounce) portions. Mix oil, Hot Sauce, lime juice, chili powder, cumin and coriander in large bowl. Add fish, turning to coat well. Cover and refrigerate 15 minutes.
- Heat grill to medium-high, oiling grill grates well. Remove fish from marinade. Grill about 2 minutes per side, until flesh is firm and cooked through. Brush tortillas lightly with oil and grill alongside fish, about 30 seconds per side, just until lightly charred.
- To serve, place 2 pieces of fish in each tortilla. Top with creamy slaw and additional Hot Sauce, as desired.
