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Fish Tacos with Jalapeno Grilled Corn Cole Slaw

Fish Tacos are a Griller’s Delight!  Always Fun when you Mix Tacos and Seafood!


Grilling Ingredients:

  • Mr. Outdoors® Cookout Stove (Single Stove MOC13S with MOCG9 Single Griddle or Double Stove MOC24S with MOCG18 Double Griddle)
  • 1 Lb. White Fish Filets (Mahi-Mahi (Dolphin) and Redfish Work Best – Thick White Meat)
  • 1 – 6.5 Oz. Bottle of King Kooker® Smoked Fish Rub (Model# 00027)
  • 1 – 7 Oz. Bottle of King Kooker® Cajun Seasoning (Model# 00039 or Larger Size)
  • 1 – Bottle of Olive Oil to Coat Fish and the Put on Griddle Before Cooking
  • 1 – Red Onion Cut Into Long Wedges for Grilling
  • 1 – Yellow Bell Pepper Cut Into Long Wedges for Grilling
  • 1 – Red Bell Pepper Cut Into Long Wedges for Grilling
  • 4 – Ears of Corn with Husks Still on Them
  • 2 – Whole Avocados – Cut Into Long Slices
  • 1 – Pack of Corn Street Taco Shells (You can Either Crisp Them On Grill or Serve Right Out of Pack)

Jalapeno Grilled Corn Cole Slaw Ingredients:

  • King Kooker® Breader Box (Model# 1113BK)
  • 1 –  14-16 oz. Bag of Cole Slaw
  • 2 – Cups of Jalapeno Vinaigrette Salad Dressing (Use your favorite brand.)
  • 1 – TBSP of Cumin Seasoning (Any Brand)
  • 1 – TBSP of Yellow Onion Diced
  • 1 – TBSP of Green Bell Pepper Diced
  • 1/2 – Cup of Cilantro Chopped
  • 1/2 – Cup of Parsley Chopped
  • 1 – TBSP of Chili Powder (Any Brand)

Grilling Directions:

  • Prep corn by peeling down husks pulling off corn hair leave husks down and coat with vegetable oil and sprinkle generously with King Kooker Cajun Seasoning.  Pull husks back up around corn.
  • Prep vegetables for grilling by coating with olive oil and sprinkle generously with King Kooker® Cajun Seasoning.
  • Grill corn on Mr. Outdoors® Cookout Stove and Griddle until sides of corn look hardened and charred – See Video for Reference – Make sure to rotate corn on grill and monitor to insure husks do not ignite.   If a flare up occurs, turn off stove and spray husks with water.  Remove corn when done and cut kernels from the cobs to add to Cole Slaw later.  Cover and set aside to prep other ingredients.
  • Grill vegetables on Mr. Outdoors® Cookout Stove and Griddle until they are soft and have some char marks.  Stick with a fork to check  for softened texture.  The vegetables should not be crunchy. Cover and set aside to prep other ingredients.
  • Prep Fish Fillets by coating with olive oil and sprinkling on both sides with King Kooker Smoked Fish Rub.  Rub the seasoning in by hand to make sure the seasoning seals to the meat.
  • Place Fish Fillets on the lightly oiled hot griddle, monitoring the cooking  process to avoid overcooking.  Flip the fish fillets every minute or two, and press down gently on the fillets with a spatula to sear in the flavor.  If the fillets seem to be cooking too quickly on the outside, lower the output by turning the control knob on your stove to a lower adjustment.  When the fish has a crisp golden brown outside, cut one piece to make sure the center is done, white and flaky.  If there is any gumminess inside, put the fillets back on the grill for a few more minutess, continuing to monitor until done. Once cooked thoroughly, remove fish from griddle.  Cut the fillets into slices for filling the tacos in the direction of the grain to get long cuts of meat.  (Cutting against the grain can cause mushing.) Set aside while prepping taco shells.

Cole Slaw Directions:

  • Use a King Kooker® Breader Box to mix the cole slaw.  Remove the black sifter from breader box.  Place the cumin and chili powderiInto bottom section of  the breader box.  Place sifter back on top.
  • Add  the bag of cole slaw, diced yellow onion, diced green bell pepper, chopped parsley, and chopped cilantro on top of the cole slaw.
  • Pour on the Jalapeno Vinaigrette Salad Dressing.
  • Place the top securely on the breader box so that it is in place and ready to use.  Hold the breader box  tightly and shake back and forth, and upside down until the cole slaw ingredients are thoroughly mixed.
  • Remove the breader box top.  Add carved grilled corn kernels to coleslaw mixture. Put top back on and shake again until thoroughly mixed.
  • Place the soft taco shells on a serving platter.  Line each shell with grilled onions and bell peppers.
  • Put the grilled fish strips on top of the veggies.
  • Add prepared cole slaw on top of the fish, and sliced avocado on top of the cole slaw.
  • Serve and Enjoy!!! 😊


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