Ingredients

The following ingredients have 4 Servings
  • 2 cups coleslaw
  • 3 tablespoons plain Greek yogurt
  • 2 teaspoons garlic chili sauce
  • 1/2 tablespoon lime juice
  • pinch of kosher salt
  • 1 pound lean white fish fillets ((tilapia , halibut, mahi mahi, snapper, cod))
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/4 cup fresh parsley leaves (, chopped)
  • 6 whole corn tortillas

Instruction

  • In a medium bowl, combine the coleslaw, yogurt, chili sauce, lime juice, and pinch of salt. Set aside.
  • Prepare an indoor or outdoor grill for high heat.
  • In a small bowl, combine the 1/4 teaspoon of salt, garlic powder, paprika, and coriander. Pat the fish dry and rub both sides with the spice mixture.
  • Thoroughly coat the grill grates with nonstick spray or oil.
  • Place fish on the grill and cook for approx. 3 minutes per side, depending how thick each filet is, until the fish is cooked and the flesh flakes with a fork.
  • About a minute before the fish is done, place tortillas on the grill to lightly toast (keep an eye on them so they don’t burn!)
  • Assemble the tacos by dividing the fish and slaw among the tortillas. Sprinkle some parsley on top of each and an extra spritz of lime. Serve immediately.