experiencelifemag.com Print › | Back › Grilled Fish Tacos With Cilantro and Lime Coleslaw Yield: four to six servings June 2009 Fish 2 tbs. extra-virgin olive oil 2 tbs. minced or puréed canned chipotle chilies in adobo 1 tbs. fresh lime juice 2 tsp. ground cumin 1 1⁄2 pounds red snapper fillets Salt and pepper 12 corn tortillas 2 or 3 ripe avocados, peeled, pitted and sliced Picante sauce, such as Valentina Coleslaw 1 small head cabbage (about 11⁄4 pounds) 2⁄3 cup sour cream 3 tbs. fresh lime juice 2 tsp. ground cumin 1 garlic clove, pressed 1⁄2 tsp. kosher salt 1 cup diced white onion 1⁄2 cup chopped cilantro Prepare the fish: Mix the olive oil, chipotles, lime juice and cumin in a 13-by-9-inch baking dish. Add the fish and turn to coat. (Can be prepared to this point up to eight hours ahead. Cover and refrigerate.) Preheat the grill to medium heat. Place the fish fillets on the grill and season with salt and pepper. Grill the fish until just cooked through, about three minutes per side. Transfer the fish to a platter. Meanwhile, heat the tortillas over an open gas flame or on a griddle. Wrap them in aluminum foil to keep warm. Breaking the fish into large pieces with a serving spoon, serve it with warm tortillas, avocados, coleslaw and picante sauce, allowing your guests to assemble their own tacos. Make the coleslaw: Quarter, core and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic and salt together in a large bowl. Add the cabbage, onion and cilantro, and stir together. Refrigerate. (Can be prepared to this point up to one day ahead.) Recipe excerpted from Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley (Running Press, 2008).

Grilled Fish Tacos With Cilantro and Lime Coleslaw

Yield: four to six servings

Fish

• 2 tbs. extra-virgin olive oil
• 2 tbs. minced or puréed canned chipotle chilies in adobo
• 1 tbs. fresh lime juice
• 2 tsp. ground cumin
• 1 1⁄2 pounds red snapper fillets
• Salt and pepper
• 12 corn tortillas
• 2 or 3 ripe avocados, peeled, pitted and sliced
• Picante sauce, such as Valentina

Coleslaw

• 1 small head cabbage (about 11⁄4 pounds)
• 2⁄3 cup sour cream
• 3 tbs. fresh lime juice
• 2 tsp. ground cumin
• 1 garlic clove, pressed
• 1⁄2 tsp. kosher salt
• 1 cup diced white onion
• 1⁄2 cup chopped cilantro

Prepare the fish: Mix the olive oil, chipotles, lime juice and cumin in a 13-by-9-inch baking dish. Add the fish and turn to coat. (Can be prepared to this point up to eight hours ahead. Cover and refrigerate.)

Preheat the grill to medium heat. Place the fish fillets on the grill and season with salt and pepper. Grill the fish until just cooked through, about three minutes per side. Transfer the fish to a platter.

Meanwhile, heat the tortillas over an open gas flame or on a griddle. Wrap them in aluminum foil to keep warm.

Breaking the fish into large pieces with a serving spoon, serve it with warm tortillas, avocados, coleslaw and picante sauce, allowing your guests to assemble their own tacos.

Make the coleslaw: Quarter, core and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic and salt together in a large bowl. Add the cabbage, onion and cilantro, and stir together. Refrigerate. (Can be prepared to this point up to one day ahead.)

Recipe excerpted from Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley (Running Press, 2008).

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