Grilled Fish/chicken/steak/tofu Taco with Quick Slaw Recipe
Ingredients
- Mexican Rub
- 2 tsp. smoked or regular sweet paprika
- 2 tsp. chili powder
- 1 tsp. chipotle chili powder, optional
- 1½ tsp. kosher salt or 1 tsp. sea salt
- ½ tsp. ground coriander
- For the Quick Slaw
- 2 tablespoons apple cider vinegar or rice
- vinegar
- 1 tablespoon sunflower oil
- 1 tablespoon honey
- ¼ tsp. salt
- 2 cups coleslaw mix
- 2 green onion, sliced thinly in rounds
- For the Protein
- Olive oil to rub on the protein before the rub is
- applied
- •
- 2 pounds firm while fish, B.C snapper,
- halibut, snapper, cod
- •
- 2 pounds boneless, skinless chicken breast
- or thighs
- •
- 2 pounds steak, NY, Boneless Rib or Flank
- •
- 2 pounds Tofu, cut into slabs
- To Serve
- 3-4 limes cut in wedges
- 1 avocado, sliced
- 8 corn tortillas
Instructions
- 1
Take the protein out of the fridge and let stand at room temp.
- 2
Make the Mexican Rub: In a small bowl mix together the ingredients for the Mexican Rub. Set aside.
- 3
Make the Quick Slaw: In a large bowl, mix together the vinegar, oil, honey, and salt.
- 4
Add the coleslaw mix and green onion. With your hands, aggressively mix (you almost want to massage) the slaw mix with the dressing.
- 5
Make the Protein: Set the oven rack second from the highest position and turn the oven to broil.
- 6
Place the protein on a foil lined cookie sheet. Drizzle the olive oil over the protein and sprinkle the Mexican Rub all over the protein, you will not need it all.
- 7
Place the protein under the broiler (second rack from the top) Chicken: 5 minutes per side. Steak: 4 minutes per side. Tofu: 3 minutes per side. Fish: 5 minutes total (no need to flip).
- 8
Remove the protein to a cutting board and roughly chop.
- 9
Put it Together: Place the corn tortillas on individual plates, top with the sliced protein, Quick Slaw, avocado slices and lime wedges on the side.
- 10
Serve HOT! Serves 4
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Grilled Fish/chicken/steak/tofu Taco with Quick Slaw?
This Grilled Fish/chicken/steak/tofu Taco with Quick Slaw recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 31 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this grilled fish/chicken/steak/tofu taco with quick slaw ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.