Labor Day is this weekend and if you’re looking to add a little spice to your cookout, be sure to try these recipes from Rania Harris!

Grilled Fish Tacos


1 ½ pounds Red Snapper filets
¼ cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
¼ cup chopped fresh cilantro leaves
8 flour tortillas


1 small head cabbage (about 1-1/4 pounds)
2/3 cup sour cream
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 garlic clove, pressed
Sea salt and freshly ground black pepper to taste
1 cup diced white onion
½ cup chopped cilantro


Frank’s hot sauce
Thinly sliced Vidalia onion
Sliced Avocado


Preheat grill to medium-high heat or heat a nonstick grill pan over medium heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

If using a nonstick grill pan, clean the grill pan and heat over medium heat. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and top with the coleslaw. Top with any or all of the garnishes.

To make the coleslaw:

Quarter, core, and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic, and salt together in a large bowl. Add the cabbage, onion, and cilantro, and stir together. Refrigerate. (Can be prepared to this point up to 1 day ahead.

Southwestern Bean Salad

2 ears grilled husked corn
2 – 15 ounce cans black beans – drained and rinsed
1 – 15 ounce can red kidney beans – drained and rinsed
1 cup Pico de Gallo (see recipe below)
2 green onions – sliced
½ cup chopped cilantro
Juice of one lime (or more to taste)
Sea salt and freshly ground black pepper to taste


Stand each ear of corn upright over a shallow bowl and using a chef’s knife, cut the kernels from the cob.  Transfer the kernels to a large bowl and add the black beans, kidney beans, salsa and green onions.  Stir to mix.  Stir in the cilantro and then season with lime juice, salt and pepper.

Serve at room temperature or cover and chill for about 2 hours and serve chilled.  Salad will keep in the refrigerator for up to 3 days.

Pico de Gallo

2 medium tomatoes, seeded and finely diced
1 medium red onion, finely diced
5 tablespoons vegetable oil
1/4 cup fresh lemon juice
4 serrano chilies, seeded and finely diced
2 tablespoons minced fresh cilantro
2 tablespoons tomato juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Mix all ingredients in large bowl. Cover and refrigerate until ready to use.

Makes about 4 cups

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