Grilled Fish Tacos with Jalapeño Hummus
These Grilled Fish Tacos with Jalapeño Hummus are the perfect bite of crunchy slaw, crispy grilled fish and creamy jalapeño hummus, all wrapped up in a charred tortilla.
Servings 2 -6 servings
Ingredients
- 8 oz cod
- 4-8 corn or flour tortillas I used mini flour tortillas, which made 9 tacos
- 10 oz Jalapeno flavored Sabra Hummus
- Optional Garnish - lime wedges chopped cilantro
- Marinade for the Fish -
- Juice of 1 lime
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne
- pinch of red pepper flakes
- For the Slaw -
- 12-16 oz package shredded cabbage I used the slaw blend from trader joes
- Juice of 1 lime
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- 1 tsp horseradish
- salt and pepper to taste
Instructions
- Marinade the fish and place in the fridge at least 30 minutes before using
- While the fish marinades, combine the slaw ingredients in a medium sized bowl and allow to sit at room temperature until ready to use. If you are making in advance, place in fridge before using.
- Heat a grill over medium-high heat
- Place fish on grill and sear about 2-3 minutes on each side
- Fish will be flaky once finished, be careful not to overcook
- Remove fish from grill and cut into 1 inch pieces
- Over grill or open flame on stove, warm the tortillas until slightly charred
- To assemble the tacos - place 1-2 tbsp (depending on size of tortilla) Jalapeño flavored Sabra hummus on tortilla, top with 1/4 cup slaw mixture, add grilled fish, top with extra cilantro (if desired) and serve with a lime wedge.
- **serving size will depend on size of tortilla used. I used mini tortillas and served 3 per person.