Dinner
Grilled Fish Tacos with Citrus Slaw
A white fish recipe easy to make when fishing, camping or at home on the BBQ. Grilling the fish in canola oil makes it heart healthy and the citrus slaw brings the fish tacos together into a meal you can’t resist!
Updated
Ingredients
Fish Tacos
- 1 Tbsp mild or hot chili powder (15 mL)
- 1/4 cup canola oil (60 mL)
- 2 Tbsp fresh lemon or lime juice (30 mL)
- 4 – (4 oz / 125 g) firm, white fish fillets
- canola oil cooking spray
- 4 flour tortillas for soft tacos
- lemon or lime wedges
- cilantro leaves (optional)
Citrus Slaw
- 2 cups prepared coleslaw mix (500 mL)
- 1 cup diced orange sections (250 mL)
- 1 cup thinly sliced red bell pepper (250 mL)
- 1/2 cup vertically sliced red onion (125 mL)
- 1/2 cup white wine vinegar (125 mL)
- 1/4 cup canola oil (60 mL)
- 3 Tbsp granulated sugar (45 mL)
- 1 tsp salt (5 mL)
- 1/4 tsp ground black pepper (1 mL)
Directions
Fish Tacos
- Preheat grill.
- In a dish, combine chili powder, canola oil and lemon (or lime) juice. 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 fish flakes easily when tested with a fork.
- Place one fillet on tortilla and top with 3/4 cup (175 mL) Citrus Slaw (recipe below). Squeeze lemon or lime over slaw. Garnish with cilantro if desired.
Citrus Slaw
- In a medium bowl, combine coleslaw mix, oranges, red bell pepper and red onion. Mix well.
- In small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over coleslaw mixture, tossing gently. Cover and chill.
Nutritional Analysis
| Calories | 430 |
|---|---|
| Total Fat | 22 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 55 mg |
| Sodium | 400 mg |
| Carbohydrates | 31 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Protein | 25 g |
| Potassium | 570 mg |
