Hello Cherished Bliss readers, I am here today to bring you another family, favorite recipe for Grilled Fish Tacos with a Tomatillo Avocado Slaw. This recipe is adapted from Food and Wine {dot} com and is absolutely delicious and doesn’t take too much prep time! My mother printed this recipe out for me to try in 2010 and since then it has been tweaked to fit my families taste buds! Grilled Fish Tacos with a Tomatillo Avocado Slaw will forever remain in the family recipe box because everyone loves all the fresh flavors in this beautiful and delicious dish! I know you are ready for the recipe, so let’s get grilling!
This recipe for fish tacos is very easy and sure to impress! First in a small bowl, stir the cumin, chili powder, brown sugar, oregano, and ground coffee. Yup, I just said coffee grounds! I promise this is the secret ingredient that makes this dish! Season fish with salt and pepper, then rub the tilapia on both sides with olive oil, and last rub the fillets with the seasoning mix. Next, preheat grill and cook tilapia at 400 degrees F on a piece of foil. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork. Grill for about 6 minutes per side, depending on the thickness of the fillets.
For the tomatillo avocado slaw, puree the tomatillos, cilantro, jalapeño and garlic in a food processor or high rpm blender until smooth. Add Greek yogurt, chili powder, cumin, and process until smooth. Then add the avocado and pulse or blend until creamy.
Transfer the dressing to a large bowl and season with lime juice, sugar, salt and pepper. Add the cabbage and toss to coat. You do not have to add all of the dressing, use it to taste if you wish. Just so you know, the dressing is fabulous as a dip for thin corn tortilla chips!
Grilled Fish Tacos with a Tomatillo Avocado Slaw
Description
adapted from: Food and Wine serves 6-8
Ingredients
Dry Rub for Tilapia:
- 2 tsp ground cumin
- 2 tsp chili powder
- 4 tsp brown sugar
- 2 tsp dried oregano
- 1/2 tsp finely ground coffee
- Salt and freshly ground pepper
- 2lbs of Tilapia fillets
- Extra-virgin olive oil, for brushing
For the Tomatillo Avocado Slaw:
- 4 tomatillos, husked and quartered
- 1/4 cup chopped cilantro
- 2 small jalapeño, seeded and quartered
- 2 garlic cloves, peeled
- 2/3 cup + 2 TBSP Greek yogurt
- 1/4 tsp chili powder
- 1/8 tsp cumin
- 2 small ripe avocados- halved, peeled and pitted
- shredded cabbage, about 8 cups
- (to speed things up you can purchase the 16oz pre-packaged red and green shredded cabbage)
- juice of 2 lime
- 1 tsp granulated sugar
- 1/4 tsp kosher salt and 1/4 tsp ground pepper, or to taste
Additional Ingredients:
- corn tortillas
- lime wedges
- chopped cilantro
Instructions
For the Tilapia:
- In a small bowl, stir the cumin, chili powder, brown sugar, oregano, and coffee. Season tilapia with salt and pepper.
- Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.
- You do not have to use all the seasoning mix if you want to lightly season your fillets.
- Next, preheat grill and cook tilapia at 400 degrees F on a piece of foil.
- Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork.
- Grill for about 6 minutes per side, depending on the thickness of the fillets.
- Once the tilapia is done flake in small piece for serving.
For the Tomatillo Avocado Slaw:
- In a food processor or high rpm blender, puree the tomatillos, cilantro, jalapeño and garlic until smooth.
- Add Greek yogurt, chili powder, cumin, and process until smooth.
- Then add the avocado and pulse or blend until creamy.
- Transfer the dressing to a large bowl and season with lime juice, sugar, salt and pepper. Add the cabbage and toss to coat.
- You do not have to add all of the dressing, use it to taste if you wish.
How to warm the corn tortillas:
- Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 45 – 60 seconds or until soft.
Notes
Black Beans and Rice compliment this meal very well!
I hope you enjoy this amazingly, colorful meal on your grill soon!
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Oh my GAH, these look amazing, Audra!
Awww, Becca you are too kind ;)
Grilled fish tacos with a tomatillo avocado slaw present a pleasant mixture of flavors, freshness, and a satisfying meal.
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Grilled fish tacos are so delicious and mouth-watering and that salad was too fresh and healthy. I am giving them a try one by one.
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