Grilled Spiced Fish Tacos
Serves
4
Preparation
20
minutesCooking
10
minutesIngredients
2 tsp 2 chilli powder
1 tsp 1 ground cumin
1 tsp 1 ground coriander
½ tsp ½ smoked paprika
1 tsp 1 garlic powder
1 tsp 1 salt
1 tsp 1 pepper
1 kg 1 firm boneless white fish fillets, cut into 5-7cm pieces
Oil, for brushing
8 8 flour tortillas
Chipotle mayonnaise, to serve
- Slaw Salad
240 g 240 packet dry coleslaw mix
1 cup 1 Greek-style yoghurt
½ tsp ½ ground cumin
Juice of ½ lime
¼ tsp ¼ pepper
½ tsp ½ salt
3 3 green shallots, finely sliced
2 cloves 2 garlic, crushed
½ ½ bunch fresh coriander leaves
Method
- Combine all spices in a large bowl with salt and pepper. Add fish and toss well to coat.
- Thread 3 pieces of fish at a time onto bamboo skewers. Set aside.
- Heat barbecue grill plate to medium heat and brush with oil.
- For the slaw salad, place coleslaw mix in a large bowl and add the rest of the ingredients, except for coriander, and stir well. Cover and set aside.
- Grill fish skewers for 2-3 minutes on each side until fish is cooked through.
- Stir coriander through slaw mix. Serve fish and slaw salad with tortillas and chipotle mayonnaise.
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