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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Set aside. In a medium bowl combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl whisk together lime juice, orange juice, oil, 1/2 teaspoon cumin, and 1/16 teaspoon salt. Pour lime juice mixture over the cabbage mixture. Toss to coat. Cover and chill until ready to serve.
In a small bowl combine the remaining 1/2 teaspoon cumin, the remaining 1/16 teaspoon salt and the ancho chili powder; sprinkle evenly over one side of each fish fillet.
Stack tortillas and wrap in heavy foil. Place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
Remove fish and tortillas from grill. Cut fish into four serving-size pieces and divide among tortillas. Top with the slaw mixture. If desired, serve with salsa. Pass lime wedges.