• Level:Easy
  • Total: 20 min
  • Active: 20 min

  • Yield:4 tacos


2 1/2 cups shredded coleslaw mix

1/2 small red onion, thinly sliced

Juice of 1 lime, plus wedges for serving

3/4 teaspoon sugar 

Kosher salt

Vegetable oil, for the grill

1/4 teaspoon cayenne pepper

1 1/2 pounds skinless grouper or other firm white fish, halved crosswise

8 corn tortillas

Fresh cilantro, Mexican crema and salsa verde, for serving


  1. Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
  2. Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish. 
  3. Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes. 
  4. Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

Source: Read Full Article