All Recipes

Fish Tacos with Crispy Slaw

Prep

0-15 mins

Total

30 min

Servings

4 Servings

Ingredients

  • 2

    cups

    shredded green cabbage or coleslaw mix

  • ¼

    cup

    Heinz Garlic Aioli

  • ¼

    cup

    chopped fresh cilantro, divided

  • 2

    tbsp

    lime juice

  • 1

    lb

    boneless skinless cod or other white fish fillets

  • ¼

    cup

    Bull’s-Eye Original Bold BBQ Sauce

  • 12

    (4-inch) street-style flour tortillas

  • ¼

    cup

    thinly sliced jalapenos

  • 2

    radishes, thinly sliced

Instructions

  1. Step 1

    Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.

  2. Step 2

    Grill fish 8 min. or until fish flakes easily when tested, turning and brushing on both sides with barbecue sauce after 5 minutes. Grill tortillas 1 min. until lightly grill-marked.

  3. Step 3

    Cut or break fish into chunks. Cover tortillas with slaw, fish, jalapenos and radishes. Sprinkle with remaining cilantro.

  4. Step 4

    Tip: Add diced avocado, sour cream, salsa and/or an extra spritz of lime, if desired.

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