Fish Tacos with Cilantro Lime Slaw
Estimate, per serving
- Cal
- 520
- Protein
- 38.5g
- Carbs
- 42g
- Fat
- 18.5g
- Sodium
- 680mg
- Fiber
- 2.5g
Ingredients
- shredded cabbagepurple or slaw mix
- 18 oz
- red onionthinly sliced
- 3/8 cup
- cilantrochopped
- 3/4 cup
- jalapeñominced
- 1
- lime juice
- 3/8 cup
- olive oil
- 3 tbsp
- white fishmahi, cod, or halibut
- 1 7/8 lb
- chili powder
- 2 1/4 tsp
- cumin
- 1 1/2 tsp
- coriander
- 1 1/2 tsp
- garlic powder
- 1 1/2 tsp
- chipotle powder
- 3/8 tsp
- smoked paprika
- 3/4 tsp
- salt
- to taste
- flour tortillas
- 12
- avocadosliced
- to serve
- Cotija cheese
- to serve
- lime wedges
- to serve
Method
- 01Toss the cabbage with a pinch of salt. Add onion, cilantro, jalapeño, lime juice, and olive oil. Mix and adjust. Chill.
- 02Combine chili powder, cumin, coriander, garlic powder, chipotle, and paprika. Coat the fish all over.
- 03Sear the fish in oil over medium-high until it flakes, about 3 minutes a side. Squeeze lime over.6 min
- 04Warm the tortillas over a flame until they bubble.
- 05Fill with fish and slaw. Top with avocado, cotija, and a squeeze of lime.