Grilled Fish Tacos with Spicy Lime Slaw

Ingredients

While the original Chả cá Lã Vọng is a Vietnamese dish that features turmeric-marinated fish served with rice noodles and herbs, this adapted recipe transforms it into a Central American delight. The grilled fish is now served in tortillas instead of rice noodles, and the addition of a spicy lime slaw adds a refreshing twist to the dish. We alse have the original recipe for Chả cá Lã Vọng, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as tilapia or cod 500g (1.1 lb) white fish fillets, such as tilapia or cod
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small tortillas 8 small tortillas
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1 carrot, grated 1 carrot, grated
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, cumin, paprika, chili powder, salt, and pepper. Rub the spice mixture onto both sides of the fish fillets.
3. 3.
   Grill the fish for about 4-5 minutes per side, or until cooked through and slightly charred. Remove from the grill and let it rest for a few minutes.
4. 4.
   While the fish is grilling, prepare the spicy lime slaw. In a large bowl, combine the shredded cabbage, grated carrot, chopped jalapeño pepper, mayonnaise, lime juice, and chopped cilantro. Toss well to coat the vegetables with the dressing.
5. 5.
   Warm the tortillas on the grill for about 30 seconds per side.
6. 6.
   To assemble the tacos, flake the grilled fish into large chunks. Place some fish on each tortilla and top with a generous amount of the spicy lime slaw. Serve with lime wedges on the side.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets like tilapia or cod for the best flavor and texture. Make sure to remove any bones before grilling.
• Cabbage — Shred the cabbage finely for a better texture in the slaw. If you prefer a milder flavor, you can soak the shredded cabbage in cold water for a few minutes before using it.

Tips & Tricks

• For a smoky flavor, you can grill the tortillas for a few seconds on each side before assembling the tacos.
• Customize the spice level by adjusting the amount of chili powder and jalapeño pepper in the slaw.
• Add a squeeze of fresh lime juice over the assembled tacos for an extra burst of citrus flavor.
• If you prefer a creamy slaw, you can add a tablespoon of sour cream or Greek yogurt to the dressing.
• Serve the tacos with a side of guacamole or salsa for a complete Central American meal.

Serving advice

Serve the Grilled Fish Tacos with Spicy Lime Slaw immediately while the tortillas are still warm. Garnish with additional chopped cilantro and lime wedges for squeezing over the tacos.

Presentation advice

Arrange the tacos on a platter, showcasing the vibrant colors of the grilled fish and the slaw. Serve with a side of guacamole or salsa, and garnish with fresh cilantro leaves for an appealing presentation.