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Grilled Fish Tacos with Jalapeño Slaw

Jill Silverman Hough
  • 0 minutes
  • Serves 6

INGREDIENTS

1 1/4 lb

Fleshed fish fillets, firm white

1

Carrot

1 tsp

Garlic powder

4 cups

Green cabbage

1

Jalapeno chile pepper

2

Limes

1 tsp

Onion powder

1 cup

Red cabbage

1/4

Red onion

1 1/2 tsp

Honey, raw

2 tsp

Chile powder

1 tsp

Paprika, smoked sweet

1 tsp

Sea salt

1

High-heat cooking oil

12

6- to 7-inch whole-wheat or corn tortillas

1/4 cup

1% buttermilk

1/4 cup

2% plain greek yogurt, plain