GRILLED FISH TACOS WITH LIME SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
- Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
- Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
- Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.
WEEKNIGHT SKILLET SLAW
When you get home from work, you hardly want a big production for dinner. That's when this recipe can be your standby. Cook your ground turkey, then add veggies, cole slaw mix, and sauce and in 10 minutes you've got a hearty meal for everyone to enjoy.
Provided by Matt Wencl
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
- Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
- Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
- Sprinkle sesame seeds over slaw before serving.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 12.5 g, Cholesterol 88.2 mg, Fat 18 g, Fiber 2 g, Protein 24.3 g, SaturatedFat 3.5 g, Sodium 682.2 mg, Sugar 2.1 g
TACO SLAW
The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.
Provided by mixingmedias
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.1 g, Sodium 18.6 mg, Sugar 3 g
SLAW TACO SKILLET
Make and share this Slaw Taco Skillet recipe from Food.com.
Provided by David04
Categories Meat
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef, onion and garlic over medium heat.
- Stir in taco seasoning and diced tomatoes with their juice.
- Simmer 5 minutes.
- Add the shredded cabbage and cook 5-8 minutes, until cabbage is tender. Stir as needed.
- Melt cheese on top.
- Serve either topped with Sour Cream and Tortillas on the side, or wrapped in a tortilla with sour cream.
More about "slaw taco skillet recipes"
SHORT RIB TACOS WITH CILANTRO-LIME SLAW RECIPE | BON …
From bonappetit.com
4.5/5 (16)Author Sohla El-WayllyServings 4Estimated Reading Time 7 mins
- Cut ½ medium head of cabbage in half lengthwise and remove core; discard. Slice cabbage crosswise into very thin strips (as thin as you can). Transfer to a large bowl and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. (heaping) Morton kosher salt. Massage gently with your hands to work in salt and soften cabbage a bit. Set aside.
- Toast 5 unpeeled garlic cloves in a dry small skillet over medium-high heat, until skins are deeply charred on both sides, 5–7 minutes. Let cool a few minutes and peel garlic. Place in blender along with 2–3 canned chipotle chiles in adobo (add 3 if spicy is your thing) and 1 Tbsp. adobo sauce, ⅓ cup (packed) dark brown sugar, 2 Tbsp. distilled white vinegar, 1 tsp. Diamond Crystal or ½ tsp. (heaping) Morton kosher salt, ½ tsp. freshly ground black pepper, and ½ cup water. Blend until smooth. Transfer salsa to a small bowl.
- Prepare a grill for medium heat. Clean and oil grate. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; drizzle evenly with vegetable oil. Grill, rotating every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 120°, 7–12 minutes, depending on the thickness of your ribs. Brush ribs with salsa and continue to grill, turning every minute or less, until shiny, glazed, and thermometer registers 130°, about 3 minutes. Transfer to a cutting board and let rest 20 minutes.
- If you don’t have a grill: Heat 2 Tbsp. vegetable oil in a large cast-iron skillet over medium-high. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (no need to rub with oil) and cook, turning every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 125°, 5–10 minutes, depending on the thickness of your ribs. Brush with salsa and continue to cook until glaze has darkened in color, about 15 seconds per side. Repeat process with another layer of salsa. Transfer to a cutting board and let rest 20 minutes.
TACO SKILLET {EASY, HEALTHY ONE-PAN MEAL} – WELLPLATED.COM
From wellplated.com
4.8/5 (14)Calories 479 per servingCategory Dinner
- Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.
- Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the salsa and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining 1/2 cup water as needed.
- Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Once the skillet is finished cooking on the stove, sprinkle the cheese on top, then transfer to the oven. Broil just until the cheese is melted, about 2 minutes (watch it carefully so it doesn’t burn). Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.
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