In a large bowl, combine all the ingredients for the coleslaw, season to taste, and toss well. Cover and set in the fridge to chill while you prepare the fish.
Recipes
Grilled fish tacos with coleslaw
Ingredients
- 4 skinless white fish fillets about 3/4 in. thick
For the coleslaw:
- 1/2 cup mayonnaise
- 2 teaspoons chili powder
- 1 tablespoon lime juice
- 1 tablespoon Borges extra virgin olive oil
- 2 teaspoons Borges apple cider vinegar
- 1 clove of garlic, minced
- Salt and pepper to taste
- 4 cups grated carrots
- 1 cup Borges black whole olives
- 1/2 head of grated cabbage
- 1/4 cup chopped fresh cilantro
- 3 sliced chives
To season the fish:
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 tablespoon Borges extra virgin olive oil
- Salt and pepper
To serve:
- 12 corn tortillas
- Lime slices
Step by step
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Step 1
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Step 2
In a small bowl, mix the chili, coriander, and cumin. Dry the fish with paper towels and brush it with a tablespoon of extra virgin olive oil. Rub the fish with the spice mixture, sprinkle with salt and pepper, and refrigerate while you prepare the grill.
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Step 3
Preheat the grill for 10 minutes and drizzle with extra virgin olive oil. Cook the fish until it flakes apart, 10 to 14 minutes (flip it halfway through). Transfer the fish to a platter, cover it with aluminum foil, and let it rest for 5 minutes while you heat the tortillas (about 10 seconds per side).
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Step 4
To serve, cut each fish fillet into 3 equal parts. Serve with warm tortillas, the coleslaw, and lime wedges.
