Spice-Rubbed Fish Tacos with Cabbage Coleslaw

By Ira,

These tacos are tangy and spicy; a great combination. You first combine some spices together and rub it on the fish, then panfry it and add it your tacos on top of the coleslaw.

Serves 6 – Adapted from Eating Well

Coleslaw

  • 1/4 cup sour cream or yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • salt and pepper
  • 1/2 medium red or green cabbage, finely shredded
  • 12 corn tortillas or 6 larger flour tortillas

Spice-rubbed fish

  • 2 tablespoons flour
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 pounds cod or mahi-mahi
  • 1/2 lime
  • 2 tablespoons coconut oil or canola oil

First start by preparing the coleslaw. In a large bowl, combine the sour cream or yogurt, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper.

Then add the cabbage and mix again. Set aside.

On a plate, combine the flour, chili powder, cumin, onion powder, garlic powder, salt and pepper.

Add the fish and coat on one side, turn and coat well the other side.

In a large nonstick skillet over medium heat, add the oil, then the fish. Cook for a few minutes.

Gently flip and cook the other side for a few more minutes until the fish is cooked through (this depends on the thickness of your fish). Sprinkle all the fish with the juice of the 1/2 lime.

Warm the tortillas in the microwave for less than a minute, or on a dry skillet, one tortilla at a time.

To serve, place some of the coleslaw on a tortilla, followed by the fish.

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