Grilled Fish Tacos with Tartare Slaw

Tender flaked fish and creamy slaw made with our tartare sauce make these soft tacos something special.

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Prep Time: 30 mins Servings: 6
  • 2 large snapper fillets, skin off and deboned

    5 limes

    2 tsp ground cayenne pepper

    2 cups green cabbage, shredded

    2 cups red cabbage, shredded

    Edmonds Classic Tartare Sauce

    12 white corn tortillas

    olive oil

    fresh coriander

    2 avocados, sliced

    4 Roma tomatoes, seed removed and skins diced

    1. Lay fish fillets on a plate and season with juice of lime, cayenne pepper, and sea salt. Marinate for 30 minutes.
    2. In a large bowl mix the cabbage with the tartare sauce and some salt and pepper. Prepare other ingredients so tacos can be built as needed. Toast the soft taco tortillas on BBQ or hot fry pan.
    3. Preheat grill. Heat oil in a large fry pan on high heat. Lay the fish fillets in. Do not flip over. After 3 minutes transfer the pan under the hot grill for a further 3 minutes to finish cooking. Serve fish on large plate and break off pieces to fill tacos. Top with other ingredients and a squeeze of lime.

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