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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grilled Fish and Slaw "Tacos" Recipe

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This recipe for Grilled Fish and Slaw "Tacos", by , is from Cross Company Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Smith - JAK BHM

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces Tilapia Filets
1 Red Onion sliced 1/4 inch thick
2 T. Vegetable Oil
1 Small Savoy Cabbage - cored with 4 outer leaves left whole and 3 C. finely shredded
1 Carrot Shredded
Juice of 1 Lime
3/4 t. Sugar
Salt
1/4 C. Jarred Salsa Verde

Directions:
Directions:
Preheat a grill to medium. Brush the tilapia and onion with 1 tablespoon oil. Add the onion to the grill and cook, covered, until tender and grill marks appear, about 5 minutes. Coarsely chop the onion and transfer to a medium bowl. Add the shredded cabbage, carrot, lime juice, sugar and remaining 1 tablespoon oil; season with salt and toss well. Season the tilapia with salt, arrange on the grill, cover and cook until opaque, about 5 minutes. Flake the fish and toss with the cabbage mixture. Divide the slaw among the 4 whole cabbage leaves; top with the salsa verde.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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