Grilled Fish Tacos with Thai Slaw

By Bostoncook

Ingredients

• Fish Marinade
• 1/2 cup tamari soy sauce
• 1/4 cup lime juice
• 1/4 cup water
• 1 TB red chili paste
• 2 garlic cloves
• 1 TB honey
• 1/4 cup coconut milk
• 2 lbs mahi mahi, skin removed
• Thai Slaw Dressing
• 1 TB fish sauce
• 1/4 cup lime juice
• 2 tsp sesame oil
• 1 tsp red chili paste
• 1/2 cup coconut milk
• 1/2 cup peanut butter
• maple syrup (optional)
• red pepper flakes (optional)
• Thai Slaw
• 2 cups red cabbage, thinly sliced
• 2 carrots, shaved or peeled
• 1/2 cup daikon, cut into matchsticks
• 1/2 medium red onion, thinly sliced
• 3 TB cilantro, chopped
• Flour tortillas
• avocados, sliced

Details

Servings 4

Preparation

Step 1

1. To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.

2. To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.

3. Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.

4. Preheat grill to medium heat.

5. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.

Notes: These were good and worth repeating. Used Pollack, which was too strong of a flavor for this. Marinade was quite good, as was the slaw, although would be better would green cabbage instead of red. Left out the daikon and used radishes.