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Fish Tacos with Crispy SlawFish Tacos with Crispy Slaw

Fish Tacos with Crispy Slaw

Grilled fish tacos brushed with Bull’s‑Eye Original Bold BBQ Sauce and topped with crunchy lime‑cilantro slaw. A fresh, flavour‑packed favourite perfect for Summer BBQs and outdoor grilling.
Kraft Heinz
Kraft Heinz
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Recipe - Northgate
Fish Tacos with Crispy Slaw Kraft Heinz Recipe
Fish Tacos with Crispy Slaw
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 cups shredded green cabbage or coleslaw mix
¼ cup Heinz Garlic Aioli
¼ cup chopped fresh cilantro, divided
2 tbsp lime juice
1lb boneless skinless cod or other white fish fillets
¼ cup Bull’s-Eye Original Bold BBQ Sauce
12 (4-inch) street-style flour tortillas
¼ cup thinly sliced jalapenos
2 radishes, thinly sliced
Avocado
Sour cream
Salsa
Extra spritz of lime
Directions

Ingredients

  • 2 cups shredded green cabbage or coleslaw mix
  • ¼ cup Heinz Garlic Aioli
  • ¼ cup chopped fresh cilantro, divided
  • 2 tbsp lime juice
  • 1lb boneless skinless cod or other white fish fillets
  • ¼ cup Bull’s-Eye Original Bold BBQ Sauce
  • 12 (4-inch) street-style flour tortillas
  • ¼ cup thinly sliced jalapenos
  • 2 radishes, thinly sliced

 

Directions

  1. Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.

  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.

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

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

15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Directions

Ingredients

  • 2 cups shredded green cabbage or coleslaw mix
  • ¼ cup Heinz Garlic Aioli
  • ¼ cup chopped fresh cilantro, divided
  • 2 tbsp lime juice
  • 1lb boneless skinless cod or other white fish fillets
  • ¼ cup Bull’s-Eye Original Bold BBQ Sauce
  • 12 (4-inch) street-style flour tortillas
  • ¼ cup thinly sliced jalapenos
  • 2 radishes, thinly sliced

 

Directions

  1. Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.

  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.

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

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