Grammy's Kitchen · Fish Tacos · Grilled Fish Tacos with Spicy Slaw
One of 67 fish tacos recipes we measured
from www.culinaryhill.com
7 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 110 g | 1/2 cup mayonnaise |
| 30 g | 1 to 3 chipotle peppers in adobo sauce (minced (see note 1)) |
| 15 g | 1 tablespoon lime juice |
| 14 g | 1 tablespoon olive oil |
| 10 g | 2 teaspoons apple cider vinegar |
| 3 g | 1 clove garlic (minced) |
| Salt and freshly ground black pepper (to taste) | |
| 450 g | 1/2 head green cabbage (cored and shredded (about 6 cups)) |
| 25 g | 1/4 cup chopped fresh cilantro ((see note 2)) |
| 3 scallions (thinly sliced (white and green parts)) | |
| 5 g | 2 teaspoons chili powder |
| 1 g | 1/2 teaspoon ground coriander |
| 1 g | 1/4 teaspoon ground cumin |
| 14 g | 1 tablespoon olive oil |
| Salt and freshly ground black pepper | |
| 680 g | 4 (6 ounce) skinless mahi-mahi filets (about 1-inch thick (see note 3)) |
| 12 (6-inch) corn tortillas ((see note 4)) | |
| Lime wedges |
Method: 6 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow! That is one great slaw!! For a quick dinner, I put it on frozen, battered fish (no haters!).” — a cook, 5.0★
“These were really good!” — a cook, 5.0★