Grilled Fish Tacos with Citrus Slaw
INGRÉDIENTS
- 1 Tbsp chili powder 15 mL
- 1/4 cup canola oil 60 mL
- 2 Tbsp fresh lemon or lime juice 30 mL
- 4 firm white fish fillets
- Citrus Slaw
- 2 cups prepared coleslaw mix 500 mL
- 1 cup orange sections, diced 250 mL
- 1 small red pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar 125 mL
- 1/4 cup canola oil 60 mL
- 3 Tbsp granulated sugar 45 mL
- 1 tsp salt 5 mL
- 1/4 tsp pepper 1 mL
- Tacos
- 4 Whole wheat tortillas (10 in/25.5cm) size
- lemon and or lime wedges
- cilantro leaves (optional)
PRÉPARATION
- 1. In a bowl, combine chili powder, canola oil and lemon juice. Add fillets and marinate for 20 minutes. Remove from marinade and arrange fillets in grilling pan. Brush marinade over fillets. Grill 6 to 8 minutes on each side or until fish flakes easily when tested with a fork.
- 2. To prepare citrus slaw: In a bowl, combine coleslaw mix, oranges, pepper and onion. In a small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture and gently toss. Cover and chill until ready to serve.
- 3. To serve: Place 1 fillet on a tortilla and top with 3/4 cup (175 mL) citrus slaw. Squeeze lemon and lime over slaw. Fold and roll tortilla. Garnish with cilantro, if desired.
RENDEMENT
4 servings
PORTION
1 taco
VALEUR NUTRITIVE
| Calories | 430 |
| Lipides | 22 g |
| Gras saturés | 1.5 g |
| Cholestérol | 55 mg |
| Glucides | 31 g |
| Fibres | 3 g |
| Sucres | 6 g |
| Protéines | 25 g |
| Sodium | 400 mg |
| Potassium | 570 mg |
