Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

From: Piper Lee

On Sep 27, 2009

My whole family loved this recipe. I admit I did tweak it a bit. I added sugar to the slaw taste preference since my cabbage was on the bitter side. For the fish, I bought unbreaded, frozen Mahi Mahi steaks and baked them with a bit of salt, pepper and marjoram herb. We warmed corn tortillas, filled them with a bit of flaked Mahi Mahi and then the slaw. These were the best fish tacos ever!! Well, besides the ones I've had in Mexico. Thanks for the excellent recipe!

From: gloriaYM

On Sep 2, 2009

i love this coleslaw because it is fresh, spicy and is not loaded with mayo. For the fish tacos, i bought the Louisiana fish fry (which is really tasty) and for the fish I used catfish. If you really want to have kind of a more authentic flavor from Baja California, Mexico, use corn tortillas. Besides being lower in calories, they are the real deal in the tacos (never heard of fish tacos with flour tortillas in Mexico). Also, make a guacamole and a simple salsa to go with the tacos. For the salsa, simply chop some onions and put it to marinated for around 15 minutes with lemon and salt. Then add some fresh chopped tomatoes, some cilantro and some chopped jalapenio or serrano (depending on how hot you want it). The whole combo of coleslaw, salsa, guacamole and fish is heaven. Trust me!!

From: Chef Garlic

On Jul 7, 2006

For those of you that know me, I rarely follow a recipe. I like things easy as can be for daily meals. In this recipe, I used a package of angel hair cabbage slaw mixture, to avoid chopping cabbage. I also used fish sticks instead of fillets to cut out, haha, cutting time. Other than those changes, I had to add some garlic powder. I can't make anything without it! And, because I like a lot of flavor, I did add a whole bunch of cilantro, probably at least 10 tablespoons or so. I let the slaw set up all day, and even non-slaw eaters gobbled this dish up. Luckily, I had the startings for a second batch of slaw, and was able to make that up for our lunches the next day. I served diced tomatos and jalapenos on the side for the picky eaters. It was a perfect meal for ninety degree weather! I can't wait to fix it again! Thank you so much!

From: whitan

On Feb 18, 2008

Thanks for a great recipe. I really enjoyed it, and I wasn't too sure I knew what to expect from "fish tacos". The slaw was fabulous. Unfortunately, the jalapeno I thought I had was no where to be found, so I subbed red pepper flakes, which was still very good. Make sure you add the salt/pepper to taste, as it makes the slaw vibrant and scrumptious.