I love fish tacos! I made these tacos recently for my family, and they were devoured- even the slaw! (My kiddos ate cabbage, AND they put it on their tacos!!! I'm so proud of them.) The crunch of the slaw (seasoned with Cherchies® Chardonnay Lime & Cilantro), the savory fish (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), Cherchies® Vidalia Onion & Peach Salsa, and the special sauce was a flavor party in our mouths.

"Mom, these are so good!" Music to my ears;)

For your next taco night, whip up a batch of these flavorful fish tacos for your gang, but grab some for yourself because they will disappear before your eyes. Serve these tacos with our Chardonnay Lime & Cilantro Rice and Cherry Applesauce for a complete meal.

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Ingredients

4-5 fillets of white fish (I used Tilapia for this recipe, but you could use any white fish)
Cherchies® Select Grilling Rub & Seasoning (for fish rub)
1-2 Tablespoons Coconut oil (I've been using this lately)
1-2 cups coleslaw mix
2 Tablespoons (Tbsp) Cilantro, chopped
Juice of 1/2 of a lime
1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime and Cilantro (or to taste)
1/2 cup mayonnaise
1 Tablespoon (Tbsp) Cherchies® Select Grilling Rub & Seasoning
Corn tortillas
Cherchies® Vidalia Onion Peach Salsa
Lime wedges (optional) for garnishing

Preparation

This step is optional, but I think it added a nice smokiness to the tacos. Toast the corn tortillas on both sides over a low flame. I tried toasting the tortillas in a cast iron pan for a few minutes, and although good, I preferred the tortillas over the flame. You decide. After the tortillas have toasted, place them in a tortilla warmer or cover them with a paper towel until ready to use.

Next, prepare the slaw. In a medium bowl, add the slaw mixture, the lime juice, the chopped cilantro, and Cherchies® Chardonnay Lime and Cilantro Seasoning. Set aside.

Now for the "special sauce". Combine mayonnaise and our Select Grilling Rub & Seasoning Blend. I had this cute decorator bottle I purchased a while ago, but you can get the same effect by putting the special sauce into a plastic bag and snipping off the corner. Either way, the sauce will finish off the tacos at the end.

Add oil to griddle or pan (I have a griddle attachment that fits over my burners) and turn to medium heat. While griddle is heating up, season both sides of fish with a generous amount of Cherchies® Select Grilling Rub & Seasoning. Cook fish a few minutes on each side, or until done (use a fork to check doneness by checking to see if fish flakes).

Now assemble to tacos. After fish is finished cooking, flake the fish into chunks with a fork and place on tortillas. Next add a generous amount of the slaw.