Grilled Fish Tacos with Fennel Slaw

Chili-seasoned grilled pollock topped with fennel slaw, sliced tomatoes and orange sections

By: Barton Seaver, Celebrity Chef

Prep Time: 1 hr 15 min
Cook Time: 9 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 teaspoon dried oregano leaves
1 teaspoon chili powder
1 teaspoon salt
4 pollock or tilapia fillets (about 1 pound)
¼ cup lime juice
4 teaspoons sour cream
4 teaspoons chopped fresh cilantro
1 small bulb fresh fennel, very thinly sliced
8 corn tortillas (6 inch)
2 plum tomatoes, sliced
1 seedless orange, peeled and sectioned

Allergens:

Fish, Gluten, Milk

Nutritional Information

Directions:

Mix oregano, chili powder and salt. Cut each fish fillet in half lengthwise. Place in shallow glass dish. Coat fish on both sides with spice mixture. Cover. Refrigerate up to 1 hour to marinate.
Meanwhile, mix lime juice, sour cream and chopped cilantro until well blended. Add fennel; toss to coat well. Refrigerate until ready to serve.
Preheat greased grill to medium. Grill fish 4 minutes on each side or until fish flakes easily with fork. Meanwhile, grill tortillas 1 minute or just until warmed, turning after 30 seconds. Wrap in foil or towel to keep warm.
To serve, top each tortilla with fennel slaw, fish, tomato slices and orange sections.

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Recipe Tags: Backyard BBQ, Entertaining, Family Dinner, Seafood, Vegetable, Fish, Gluten, Milk, Appetizers, Entrées, Salads, Sandwiches, Fall, Spring, Summer,