Fish Tacos Recipe

🧂 Ingredients

• 1/4 small head red cabbage

  shredded
• 1/4 head small green cabbage

  shredded
• 1 roasted jalapeno

  peeled and chopped
• 1/2 cup chopped cilantro
• Juice from 1 large lime
• 2 tablespoons champagne vinegar

  use white vinegar as a substitute
• 1 tablespoon honey
• Sea salt to taste
• ½ cup mayo
• ½ cup Mexican crema

  or use sour cream
• 1 tablespoon lime juice

  about ½ a small lime
• 1 teaspoon of your favorite hot sauce

  sriracha is great here
• 1 teaspoon garlic powder or 1-2 fresh cloves

  minced
• Pinch of salt
• 1-1/4 pounds red snapper

  sub in your favorite white fish
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1/4 teaspoon white pepper
• Salt to taste
• 1 tablespoon olive oil
• 6 flour tortillas

  warmed
• 1 avocado

  sliced
• EXTRA TOPPINGS: Sliced roasted jalapeno peppers or chiles toreados

  fresh squeezed lime, your favorite hot sauce

Instructions

• 1 Toss together the shredded red cabbage, shredded green cabbage, roasted
  jalapeno, cilantro, lime juice, vinegar, honey and salt in a large bowl.
  Refrigerate until ready to use.
• 2 Whisk together the mayo, crema, lime juice, hot sauce, garlic and salt in a
  small bowl. Refrigerate until ready to use.
• 3 Remove the skin from the fish and slice the fish into strips. Mix together the
  seasonings in a small bowl and sprinkle it over the sliced fish.
• 4 Heat the oil in a pan to medium heat and add the fish. Cook gently for 5
  minutes, turning the fish every minute, until it is cooked through. Remove from
  heat.
• 5 Serve the pieces of fish onto warmed tortillas, then top with sliced avocado,
  crunchy cabbage slaw and dollops of creamy fish taco sauce. Don't forget the hot
  sauce!

Nutrition Info