1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chile paste
1/2 cup coconut milk, more if needed
1/2 cup peanut butter
1 teaspoon honey, more to taste
Red pepper flakes (optional)
THAI SLAW - 2 cups thinly sliced red cabbage (about 1/4 to 1/2 of a small cabbage)
2 carrots, shredded
1 daikon radish, shredded
1/2 medium red onion, thinly sliced
Instructions
To make the Slaw Dressing, whisk fish sauce, lime juice, sesame oil,
chili paste, coconut milk and peanut butter together in small pot
over medium-low heat. Cook, stirring often, for 5 minutes. Thin
with coconut milk if needed to obtain a sauce that pours easily.
Taste and adjust seasoning with honey and red pepper flakes.
To make the Thai Slaw, combine red cabbage, carrots, daikon and
red onion in a large bowl. Toss with half of slaw dressing. Set
remaining dressing aside for serving with tacos.
Preheat grill to medium heat. Rub both sides of fish with a little oil.
When grill is hot, use tongs to rub the grate with an oiled paper
towel. Grill fish 5 to 7 minutes on each side or until fish is opaque
and flakes easily with a fork. Meanwhile, wrap a stack of tortillas in
foil and place on grill over low heat, turning once while fish cooks.
When fish is done, remove it from the grill and cut into pieces. Pile
fish in warm tortillas. Top with Thai slaw, sliced avocado, cilantro
leaves and extra Thai slaw dressing. Serve with lime wedges.
Originally Submitted
5/13/2009
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