Fish Tacos with Jicama-Cilantro Coleslaw

Fish Tacos with Jicama-Cilantro Coleslaw
Photo by Becky Luigart-Stayner


  • 24 taco-size corn or flour tortillas
  • Jicama-Cilantro Coleslaw
  • Fire-roasted Tomatillo-and-Poblano Salsa
  • 2 ½ pounds mahi-mahi, cut into 2-ounce pieces
  • Garnish: sliced radishes
  • 2 tablespoons ground cumin
  • 1 lime
  • + 1 more ingredients
    • 3 tablespoons canola oil

1. Grate rind from lime, and squeeze juice to measure 3 tablespoons. Place rind and juice in a 1-gallon zip-top freezer bag. Add cumin and oil. Seal bag, and shake to combine. Add fish to marinade. Reseal bag, and turn to coat fish. Chill several hours. 2. Heat a large cast-iron or nonstick skill...

View full recipe at My Recipes


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