If you love fish and tacos, you will love this taco recipe. In this cooking how to video Ellen Pruden features a delicious recipe for grilled fish tacos with citrus slaw using heart healthy canola oil.
Ingredients:
1 Tbsp mild or hot chili powder
1/4 cup canola oil
2 Tbsp fresh lemon or lime juice
4 US farm-raised catfish fillets
Directions:
Preheat grill.
Combine chili powder, canola oil and lemon (or lime) juice in dish. Add fillets and marinate for 20 minutes. Brush marinade over both sides of fillets. Arrange in wire grilling basket coated with canola oil cooking spray. Place grilling basket on grill rack. Grill 6 to 8 minutes on each side or until catfish flakes easily when tested with a fork.
Citrus Slaw
Ingredients:
2 cup prepared coleslaw mix
1 cup orange sections, diced
1 cup thinly sliced red bell pepper
1/2 cup vertically sliced red onion
1/2 cup vinegar
1/4 cup canola oil
3 Tbsp sugar
1 tsp salt
1/4 tsp pepper
Directions:
To prepare coleslaw, combine coleslaw mix, oranges, red bell pepper and red onion in a bowl.
In small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture, tossing gently. Cover and chill.
Tacos
Ingredients:
4 flour tortillas for soft tacos (10 inch)
4 lemon and/or lime wedges
cilantro leaves (optional)
Serving Instructions:
Place one fillet on tortilla and top with 3/4 cup Citrus Slaw. Squeeze lemon and/or lime over slaw. Garnish with cilantro if desired.
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