Ingredients:
Serves 2 (about 3 tacos each)
For the slaw:
1/2 - small red cabbage, shredded (about 4 cups)
1 - small carrot, grated
2-3 - green onions, chopped (half a red onion works well too)
Handful of chopped cilantro
1 - clove garlic, minced
1 - tablespoon lime juice
2 1/2 - tablespoons mayonnaise (you can replace with greek yogurt as well)
1/2 - tablespoons sugar
Salt and pepper to taste
For the fish:
Pinch of cayenne pepper
1/2 - teaspoon salt
1/4 - teaspoon freshly ground pepper
1 1/2 - pounds of fish (snapper, sole, tilapia, mahi-mahi, or cod)
oil suitable for high heat cooking (peanut,canola or grapeseed)
To serve:
12 corn tortillas (we used Wheat Mission extra thin)
Sliced avocado
Fresh cilantro for garnish (chopped)
Lime wedges
Sliced Jalapeño
Tomatillo Salsa (optional)
Directions:
- Preheat a grill pan (or non-stick skillet) to medium heat
- Season fish while pan is heating with salt, pepper and a little cayenne pepper.
- Brush the pan with the peanut/canola oil
- Gently place the fish on the grill pan, and grill for 2 minute
- Gently turn and cook for 1 minute on the second side
- Remove fish from pan and tent with foil to keep warm while you prepare the toppings
- Cover tortillas with a damp paper towel, and gently heat in the microwave for about 30 seconds.
- Mix red cabbage, green onions and carrots in dry mixing bowl
- In separate bowl mix mayonnaise, sugar, lime juice, minced garlic then coat the dry cabbage mixture and let cool in fridge.
- Assemble tacos, first the fish; top it with the cooled slaw, garnished with fresh cilantro, avocado, sliced jalapeño and a lime wedge. Enjoy.