A citrus-jalapeno slaw adds a zesty and delicious crunch to these fish tacos.
Add some sweetness to each bite by serving with peach or mango fruit salsa.
Rinse fish; pat dry with paper towels.
Pour lime juice mixture over cabbage mixture.
Cover and chill for up to 6 hours.
Stack tortillas and wrap in heavy foil.
For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals.
(For a gas grill, preheat grill.
Reduce heat to medium.
Place fish and tortilla stack on greased grill rack over heat.
Cover and grill as above.)
To serve, cut fish into four serving-size pieces.
Divide Jalapeno Slaw among tortillas and top with fish.
If desired, serve with salsa and lime wedges.
When working with chile peppers, wear plastic or rubber gloves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
