grilled fish tacos with jicama slaw

Name: Grilled Fish Tacos with Jicama Slaw
Cuisine: Mexican
Ingredients: ## FOR THE FISH:; 1/2 cup(s) vegetable oil; 3 tablespoon(s) fresh lime juice; 5 teaspoon(s) ancho chili powder; 1 1/2 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) fresh minced garlic; 4-6 - talapia, filets; ## FOR THE SLAW:; 8 ounce(s) jicama, peeled and coarsely shredded; 1 medium carrot, coarsely shredded; 1 small red bell pepper, stem and seeds removed, thinly sliced; 1 small red onion, halved and thinly sliced; 2 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) fresh lime juice; 1/2 teaspoon(s) granulated sugar; 1/4 teaspoon(s) ground cumin; 1/4 teaspoon(s) kosher salt (i left out); 1/4 teaspoon(s) ground black pepper; 1/2 - jalapeno pepper, stem, seeds and veins removed, small dice; 1 teaspoon(s) fresh cilantro leaves, chopped; ## NOTE: MAY WANT TO ALSO ADD FINELY SHREDDED RED CABBAGE AND A DASH OF ANCHO CHILI POWDER TO SLAW; - soft or hard shell corn tortillas or flour tortillas

(2 RATINGS)

65 Pinches 3 Photos

Julia Ferguson

Greenwood, IN

Updated on Jun 13, 2012

These little tacos are so good. When I first tried them, my husband was skeptical, but he loved them. The mild fish lets the spices shine through. Next time I want to try with shrimp. I got this recipe from a fellow member, Grandpa Skip. He had posted the original recipe on another website, we were members of. I have changed it a little, to my liking. Grandpa Skip's source was Weber's Real Grilling by Jamie Purviance.

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Ingredients

FOR THE FISH:
1/2 cup vegetable oil
3 tablespoons fresh lime juice
5 teaspoons ancho chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons fresh minced garlic
4-6 - talapia, filets
FOR THE SLAW:
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved and thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt (i left out)
1/4 teaspoon ground black pepper
1/2 - jalapeno pepper, stem, seeds and veins removed, small dice
1 teaspoon fresh cilantro leaves, chopped
NOTE: MAY WANT TO ALSO ADD FINELY SHREDDED RED CABBAGE AND A DASH OF ANCHO CHILI POWDER TO SLAW
- soft or hard shell corn tortillas or flour tortillas

How To Make grilled fish tacos with jicama slaw

Step 1

In a medium bowl combine the slaw ingredients. Place in fridge, until ready to serve.

Step 2

For the Fish: 30 minutes prior to grilling. In a medium size bowl, combine the first 5 indredients. Pour into ziplock bag and place fish fillets in bag. Gently massage fillets until coated with marinade. Place in fridge no longer than 30 minutes.
Step 3

Prepare grill for direct cooking over high heat (450-500 degrees F. Remove fish fillets from marinade and place on oil rubbed grill grate. Grill fish over direct heat with lid closed as much as possible, until fish begins to flake, about 6-8 minutes. Turn only once. Remove from grill and break into 1 inch pieces. Serve on warmed soft or hard shell corn tortillas with your favorite condiments and Jicama Slaw Fish can also be cooked on stove top in grill pan. Do not reuse marinade, once fish is removed throw marinade away.
Step 4

When grilling on outdoor grill grate, may want to use a fish basket as fish could flake apart and fall through grate.
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