Fish Tacos w/ Cumin Lime Coleslaw
(from mrsdordal’s recipe box)
Fish Tacos are a Fav! See recipe list for slaw.
Source: Budget Bytes
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Fish Tacos
Ingredients
- 8 small corn tortillas
- 2 white fish filets(not farmed -about ⅔ lb. total)*
- 2 tsp mild chili powder blend
- salt
- 1 Tbsp coconut oil
- 1 cup frozen corn kernels, thawed
- 1/2 batch Cumin Lime Coleslaw(see recipe list
- 1/4 bunch organic fresh cilantro
Directions
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Toast the tortillas in a dry skillet over medium heat until golden brown on each side (2-3 minutes per side). Stack the tortillas and cover with a clean cloth to help them stay warm.
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Season the fish with a generous dusting of chili powder and a sprinkle of salt on each side. Cut each filet into four equal portions (if using smaller filets, just make sure you have 8 similar sized pieces).
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Preheat the oil in a skillet over medium heat. Add the fish filets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through.
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Top each toasted tortilla with a piece of fish, and sprinkle of corn kernels, a small handful of Cumin Lime slaw, and some fresh cilantro leaves if desired.
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Notes
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*You can use just about any type of white fish for this, like tilapia, mahi mahi, or sea bass.