White Fish Tacos with Pineapple Jalapeño Slaw
Flakey white fish wrapped in a warm tortilla and topped with a slightly sweet, lightly spiced coleslaw.
Servings 8
Calories 275kcal
Ingredients
- 2 lbs Cod
- 2 tbsp Kosmos Garlic Rub
- Tortillas
- Cilantro garnish optional
Coleslaw
- 6 cups coleslaw mix
- 2 jalapenos
- ½ cup pineapple chopped
- 1½ tbsp white sugar
- 1 tbsp Kosher salt
- ½ cup red wine vinegar
- ⅛ cup olive oil
- ½ tbsp garlic powder
- black pepper ground
Instructions
- Bring half of the Blackstone to medium-low heat. Bring the other half to medium-high heat.
- Season your fish on both sides, then place on the medium-high heat side of the grill. It should only take around 5 minutes to cook. Flip carefully half way through.
- Warm the tortillas on the half that is set to medium-low heat. Flip after a minute or so then wrap in a kitchen towel to keep warm.
- Make your taco by taking a warmed tortilla, place a chunk of cod onto it, and then a forkful of the pineapple jalapeño slaw. Sprinkle cilantro as a garnish if using.
Pineapple Jalapeño Slaw
- Add the red wine vinegar, sugar, salt, pepper, garlic powder, and olive oil to a small bowl and give everything a good mix.
- Roast the jalapeños for about 10 minutes or until soft, then finely chop and place in a large bowl.
- Add slaw mix and pineapple to the bowl.
- Add the dressing and mix until the slaw is nicely coated.
- Place it in the fridge until you are ready to serve.
Nutrition
Calories: 275kcal | Carbohydrates: 27g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 1258mg | Potassium: 635mg | Fiber: 3g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 27mg | Calcium: 107mg | Iron: 3mg