Tuesday, July 16, 2013

Grilled Fish (or Chicken) Tacos with Homemade Jalapeno Slaw

I made these last night and let me say, they were amazing. Some of you asked for the recipe. Here you go :)

INGREDIENTS:
1/4 cup 1% buttermilk (I made this Homemade. Recipe is at the bottom of this post)
1/4 cup 2% plain Greek yogurt
1 1/2 tsp. raw honey
1 tsp. garlic powder, divided
1 tsp. onion powder, divided
1 tsp. sea salt, divided
4 cups thinly shredded green cabbage
1 carrot, peeled and shredded
1 jalapeño chile pepper, or to taste, halved lengthwise, seeded and thinly sliced
1/4 red onion, halved and thinly sliced
1 1/4 lb. firm white-fleshed fish fillets (Such as Mahi Mahi or Sea Bass), about 3/4-inch thick Or 1 1/4 Boneless, Skinless Chicken Breast
2 tsp. chile powder
1 tsp. smoked sweet paprika
12 Soft Taco Size Whole Wheat Tortillas
1/2 cup White Cheddar Cheese
Sprinkle of Lime Juice



INSTRUCTIONS:

Preheat oven to 375 degrees.

In a small bowl, whisk together buttermilk, yogurt, honey, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and 1/2 tsp. salt. In a large bowl, combine cabbages, carrot, jalapeño and onion. Add yogurt mixture, tossing to combine. Set aside.
 
(Note: I chopped all the slaw up the night before and stored it in the fridge. I mixed the sauce in about 1 hour before I served it.)

Take Aluminum Foil, divide into sheets about 6 inches long. Each fish fillet should have their own sheet of foil. Spray foil with Pam Olive Oil Cooking Spray. Mix remainder of garlic powder, onion powder, paprika and chile powder together in small bowl. Dry rub the mixture on each fish fillet. Fold each sheet of foil to form a packet. Place the foil packets on a cookie sheet. Place sheet in oven.

Wrap Tortillas in foil and put in oven for the last 5 minutes, just until warm.

Cook packets for 15-20 minutes depending on oven. Once done, open packets and cut the fillets in to chunks, depending on how big on chunks you like.  

Layer fish, cheese on tortilla and top each taco with the slaw.

Enjoy!
 
Homemade Buttermilk Recipe:

1 Cup of Milk (I used Skim Milk)
1 1/2 Tbsp. Lemon Juice

Mix together in bowl and let it set out overnight. (Trust me, this works and you don't have to use butter). In the morning, store it in fridge up to 2 weeks.



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