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Spicy Fish Tacos with Habanero Slaw

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2 cups cabbage-and-carrot-coleslaw mix
2 Tbsp. chopped fresh cilantro
4 Tbsp. mayonnaise
2 Tbsp. fresh lime juice
1 ½ tsp. sugar
1 Tbsp. Habanero Hot Sauce
1 Tbsp. olive oil
4 (6-oz.) mahi-mahi fillets (13/4 inches thick)
2 Tbsp. Caribbean jerk seasoning
12 (6-inch) fajita-size corn tortillas
Garnish: lime wedges


1. Coat a cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine first 6 ingredients in a medium bowl; toss well to coat.
3. Brush fish with olive oil. Spread seasoning in a dish. Dredge fish in seasoning, turning to coat.
4. Grill fish, covered, with grill lid 5 to 7 minutes on each side or until fish begins to flake when poked with a fork and is opaque in center. Remove fish from grill. Cool 5 minutes. Flake fish into bit-size pieces.
5. While fish cools, heat tortillas over grill, turning when small brown spots appear. Transfer to a sheet of foil.
5. Serve fish and slaw in warm tortillas with lime wedges.