Fraser’s Favorites: Grilled fish tacos with cabbage slaw

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DENVER -- Dave Fraser fired up the gill and made some fish tacos this week. Check below for the recipes for the creations he and Natalie Thompson from Johnson and Wales University grilled up.

Grilled Fish Tacos with Cabbage Slaw and Creamy Dressing

For the fish:

  • 1 lb tilapia
  • 1 lime half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 Tablespoon olive oil
  • salt and fresh ground pepper to taste

For the cabbage slaw:

  • 1/2 head of green or red cabbage; finely shredded (equals about 1 and 3/4 cups)
  • 1/4 cup coarsely chopped cilantro
  • 1 Tablespoon olive oil
  • 1 lime half; juiced
  • salt and pepper to taste

For the sauce:

  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 lime half; juiced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon cayenne pepper
  • 12 small (6 inch) corn tortillas

Directions

  1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic powder, cumin, chili powder, and 1 tablespoon of olive oil . Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and sauce.
  2. Combine the cabbage, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine.
  3. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  4. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
  5. Warm up your tortillas.
  6. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, top it with slaw and drizzle with a little sauce. Serve with a lime wedge.

Serves 4.

Avocado, tomato and grilled corn salad

Natalie Thompson from Johnson and Wales University came up with the recipe for this perfect side dish.

Ingredients

  • 2 Hass Avocados; diced
  • 4 ears of Olathe Sweet Sweet Corn; grilled and removed from the cob.
  • 1 pint cherry tomatoes: quartered
  • 1 lime; juiced
  • ½ red onion; chopped
  • 2 Teaspoons olive oil
  • Salt and pepper to taste

Directions

  1. Place the corn on the grill and cook until you see grill marks on the corn, turning occasionally.
  2. Using a sharp knife remove the corn from the cob and throw the cobs away.
  3. Mix together the, tomatoes, onions, avocado, and corn.
  4. Drizzle salad mixture with the olive oil, lime juice and salt and pepper and toss together.
  5. Serve and enjoy