Grilled Fish Tacos with Orange Cilantro Slaw
Ingredients
- % Daily Value*
- Total Fat9.1g 12%
- Saturated Fat1.6g 8%
- Trans Fat0g
- Cholesterol15mg 5%
- Sodium100mg 4%
- Total Carbohydrate15.5g 6%
- Dietary Fiber2g 7%
- Total Sugars3.3g
- Protein7.9g 16%
- Vitamin A276mcg 31%
- Vitamin C19.1mg 21%
- Calcium45mg 3%
- Iron.7mg 4%
- Thiamin.2mg 17%
- Folate14mcg 4%
- Potassium260mg 6%
For the Fish:
- 1 cup Florida Orange Juice
- 1 ½ lbs. mahi-mahi or other firm white fish
- ½ cup canola oil
- 1 tsp. dried oregano
- ¼ tsp. cayenne pepper
- 1 tsp. finely minced garlic
- Salt and pepper to taste
For the Orange Cilantro Slaw:
- ¼ cup chopped cilantro
- 4 cups finely shredded cabbage
- 1 cup Florida Oranges, diced
- ½ cup diced red onion
- ½ cup diced tomato
- ½ cup diced red bell pepper
- 1 small jalapeño, seeded and minced
- ⅓ cup marinade (above)
- Salt and pepper to taste
For the Tacos:
- 24 corn tortillas
- Orange Cilantro Slaw mixture (above)
- Plain Greek yogurt for serving, optional
PreparationF
1. In a large bowl, whisk together Florida Orange Juice, oil, oregano, cayenne, garlic, salt and pepper. Reserve ⅓ cup of the marinade for the slaw.
2. Put fish in a zip top bag and pour half the marinade over the fish. Seal the bag and marinate at room temperature for 15 minutes.
3. Combine Orange Cilantro Slaw ingredients in a large bowl, tossing well to coat. Set aside to allow flavors to blend.
4. Heat a grill or grill pan to medium-high heat.
5. Remove fish from marinade and discard marinade.
6. Grill fish for about 5 minutes or just until done. Do not overcook fish.
7. Remove fish from the grill and flake with a fork.
8. Place tortillas on the grill for 20 seconds to heat them up.
9. For each taco, place fish into 2 tortillas and top with Orange Cilantro Slaw. Top with a dollop of Greek yogurt if desired.
