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grilled fish tacos with jicama slaw

(2 ratings)
judyjellybean avatar
Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

These little tacos are so good. When I first tried them, my husband was skeptical, but he loved them. The mild fish lets the spices shine through. Next time I want to try with shrimp. I got this recipe from a fellow member, Grandpa Skip. He had posted the original recipe on another website, we were members of. I have changed it a little, to my liking. Grandpa Skip's source was Weber's Real Grilling by Jamie Purviance.

(2 ratings)
method Grill

Ingredients For grilled fish tacos with jicama slaw

  • FOR THE FISH:
  • 1/2 c
    vegetable oil
  • 3 Tbsp
    fresh lime juice
  • 5 tsp
    ancho chili powder
  • 1 1/2 tsp
    ground cumin
  • 1 1/2 tsp
    fresh minced garlic
  • 4-6
    talapia, filets
  • FOR THE SLAW:
  • 8 oz
    jicama, peeled and coarsely shredded
  • 1 md
    carrot, coarsely shredded
  • 1 sm
    red bell pepper, stem and seeds removed, thinly sliced
  • 1 sm
    red onion, halved and thinly sliced
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    fresh lime juice
  • 1/2 tsp
    granulated sugar
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    kosher salt (i left out)
  • 1/4 tsp
    ground black pepper
  • 1/2
    jalapeno pepper, stem, seeds and veins removed, small dice
  • 1 tsp
    fresh cilantro leaves, chopped
  • NOTE: MAY WANT TO ALSO ADD FINELY SHREDDED RED CABBAGE AND A DASH OF ANCHO CHILI POWDER TO SLAW
  • soft or hard shell corn tortillas or flour tortillas

How To Make grilled fish tacos with jicama slaw

  • 1
    In a medium bowl combine the slaw ingredients. Place in fridge, until ready to serve.
  • 2
    For the Fish: 30 minutes prior to grilling. In a medium size bowl, combine the first 5 indredients. Pour into ziplock bag and place fish fillets in bag. Gently massage fillets until coated with marinade. Place in fridge no longer than 30 minutes.
  • 3
    Prepare grill for direct cooking over high heat (450-500 degrees F. Remove fish fillets from marinade and place on oil rubbed grill grate. Grill fish over direct heat with lid closed as much as possible, until fish begins to flake, about 6-8 minutes. Turn only once. Remove from grill and break into 1 inch pieces. Serve on warmed soft or hard shell corn tortillas with your favorite condiments and Jicama Slaw Fish can also be cooked on stove top in grill pan. Do not reuse marinade, once fish is removed throw marinade away.
  • 4
    When grilling on outdoor grill grate, may want to use a fish basket as fish could flake apart and fall through grate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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