KICKED UP FISH TACOS WITH TANGY SLAW
Start of your summer gathering with these kicked up summer fish tacos. You’ll get the slight spiciness from the fish, the coolness from the tart coleslaw and finally the bite from the soft tortilla. These no fuss tacos will be the highlight to any food gathering!
Ingredients
Serves 4
Fish
- 4 Tilapia fillets or any other fish fillets that you like [6-8 ounces each]
- 1 Tablespoon of paprika
- ½ Teaspoon of black pepper
- ½ Teaspoon of salt
- 1/3 Teaspoon of cayenne pepper
- 2 Tablespoons of olive oil
Coleslaw
- ½ Head of purple Cabbage [washed & julienned]
- ¾ Cup of mayonnaise
- 1 Tablespoon of Dijon mustard
- ¼ Cup of white vinegar
- 1/3 Cup of sugar
- 1 Tablespoon of sesame seeds
- 1 Tablespoon of lime juice
- Salt [to liking]
Extras
- 1 Package of yellow corn tortillas
- 1/3 Cup of sliced red onion
- ¼ Cup of chopped cilantro
- 2 Limes [sliced]
Coleslaw Prep
In a large bowl pour in your mayo, mustard, vinegar, sugar, sesame seeds and salt. Mix the dressing until smooth. Place the julienne cabbage onto the bowl and toss to cover the purple strands of cabbage
[set aside for later prep].
Fish Prep
In a small bowl combine all of the spices. Pat the fillets dry with a paper towel and season both sides with the spice mix. In a large skillet, heat the oil over a medium-high heat. Once the oil heats up add in your fillets and cook for 3 minutes on each side.
Final Prep
To assemble the tacos, place a heaping spoonful of fish onto the center of the tortilla and top it with the tangy coleslaw. Lastly squeeze a bit of lime juice on top and garnish it with chopped cilantro, thinly sliced onion and a sprinkling of fresh cilantro.
