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.
10 min
PREP TIME
10 min
COOK TIME
16
INGREDIENTS
Servings: 4
INGREDIENTS
- Creamy Cabbage Slaw
- 1 tablespoon (15 milliliters) fresh lime juice
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (30 milliliters) Mexican crema
- 1/4 teaspoon (1 milliliter) salt
- 2 cups (500 milliliters) shredded red cabbage
- 1/2 cup (125 milliliters) finely chopped white onion
- 1/4 cup (60 milliliters) chopped fresh cilantro
- Fish Tacos
- 2 pounds (1 kilogram) fresh halibut
- 1/3 cup (75 milliliters) vegetable oil
- 1/4 cup (60 milliliters) Cholula® Extra Hot Sauce
- 2 tablespoons (30 milliliters) fresh lime juice
- 2 teaspoons (10 milliliters) minced fresh garlic
- 2 teaspoons (10 milliliters) Club House® Chili Powder
- 2 teaspoons (10 milliliters) Club House® Ground Cumin
- 2 teaspoons (10 milliliters) Club House® Ground Coriander
- 8 (6-inch/15-cm) corn tortillas, warmed
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 For the Tacos, cut fish into 16 (2-ounce/56 grams) 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.
- 3 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.
- 4 To serve, place 2 pieces of fish in each tortilla. Top with creamy slaw and additional Hot Sauce, as desired.
