Fish Tacos with Crispy Slaw

4 Servings

30 min


0-15 min


20 MIN


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


(4-inch) street-style flour tortillas

¼ cup

thinly sliced jalapenos


radishes, thinly sliced


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.

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.

Step 3

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

Step 4

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