Fish Tacos with Piquant Slaw and Watermelon Salsa

March 18, 2018

Developed by:

I wish that every day were Taco Tuesday! My family loves tacos any night and these delicious fish tacos are a light and delicious favorite. 



2 lbs       Halibut fillets or mild white fish

2 tbsp    Chipotle seasoning

1/2         Lime

               Salt and pepper -- to taste


Heat grill to high heat and season fish with chipotle powder, salt and pepper,  and coat with olive oil. Place fish on aluminum foil and cook for approximately three minutes on each side or until fish flakes apart. Remove from grill and break into medium size pieces and squeeze the juice of half a lime over fish.





1             Cabbage, small 

2             Carrots, large

1/2         Red onion, small

8             Radishes

1/4 c      Cilantro, fresh

1/2         Lime, fresh

1/3 c      Mayonnaise

3 tbsp    Apple cider vinegar

1 tbsp    Sugar


Quarter the cabbage and peel the carrots. Fit a seven-cup food processor with the shredding blade and load the feed tube with the cabbage and shred on high, and then continue with the carrots, radish and red onion.  Put vegetables in a medium size bowl. Roughly chop the cilantro and toss with the mixed vegetables. In a separate bowl, mix mayonnaise, the juice of half a lime, vinegar and sugar until well mixed. Pour mayonaise mixture over slaw and stir.



1/2          Small  watermelon 

1              Serrano pepper

1/2          Red onion, small

1/2          Mango 

1/2          English cucumber  

1/4 c       Cilantro, fresh

2              Cloves  garlic

                Salt and pepper  

1/2          Lime, fresh


Peel and chop watermelon into large pieces. Peel red onion and garlic cloves. Cut off stem and clean seeds from serrano pepper (leave in some seeds to add heat). Peel mango and cut fruit away from the pit. Finally, cut the cucumber into pieces. Fit a 7-cup food processor with multi-purpose blade and add serrano pepper, garlic and red onion. Secure lid and pulse every few seconds until food is minced.  Add cucumber and pulse until cucumber is in medium pieces, add watermelon, mango, cilantro, salt and pepper and pulse just until pieces are small, do not over process or salsa will be too thin. Add juice of half a lime over salsa.



1/2            Poblano pepper 

1/4 c         Cilantro

1 c             Sour cream

1 tsp         Garlic powder

1 tsp         Onion powder

1 1/2 tsp  Chipotle powder

                  Salt and pepper 


First roast poblano peppers by broiling peppers until skins are black. Next, remove and discard skin and seeds. Fit 7 cup food processor with multi-purpose blade and add peppers, sour cream, garlic powder, onion powder, chipotle powder, cilantro, salt and pepper and juice of half of a lime, process on high until smooth.



16           Corn tortillas  

1             Avocado  


Steam the corn tortillas and slice the avocado. Assemble the tacos, using two shells for each taco. Add fish, then slaw and top with avocado slices, cilantro and creamy poblano pepper sauce. Serve with salsa on the side.






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The Smashing Plate     Food Styling by Joanie Homrich      Grand Rapids Michigan   616.970.2883

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