Tilapia and Shrimp Tacos with Cabbage Slaw
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 485
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 40
- Cholesterol
- 187
- Sodium
- 1010
- Total: 2 hr 10 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 15 min
Ingredients
Marinade:
1/2 cup freshly squeezed lime juice (from about 5 limes)
1/3 cup olive oil
1/3 cup loosely-packed marjoram leaves
1 1/4 cups loosely-packed cilantro leaves
1/4 teaspoon crushed red pepper flakes
1 small garlic clove
Kosher salt
1 1/2 pounds tilapia fillets
1 1/2 pounds large shrimp, peeled and deveined, tails removed
1 tablespoon vegetable oil, plus more for oiling the grill grates
Slaw:
4 cups finely-shredded green cabbage (about 1/2 medium head)
Kosher salt
1/2 cup sour cream
3 tablespoons pickled jalapenos, chopped, plus 1 tablespoon pickling liquid
Freshly ground black pepper
Taco Bar:
24 soft corn tortillas
4 scallions, whites and greens thinly sliced (about 3/4 cup)
4 large radishes, thinly sliced (about 3/4 cup)
2 cups prepared pico de gallo or fresh salsa
Directions
- For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth. Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner. Place the tilapia and shrimp in a large resealable plastic bag and add the marinade. Toss to coat, seal and refrigerate for 1 hour.
- For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit. Whisk the sour cream, jalapenos and pickling liquid in another large bowl. Toss in the seasoned shredded cabbage and stir to coat. Season with black pepper, cover and set aside.
- Prepare a grill for medium-high heat. Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Brush the fillets with 1 tablespoon vegetable oil. Lightly oil the grill grates.
- For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
- Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones. Use a spatula to loosen the fish and gently flip. Grill until just cooked through, another 2 to 3 minutes. Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway. Serve with the tortillas, slaw, scallions, radishes and salsa.