Fried Fish Tacos With Cilantro Lime Slaw
These Tacos Will Quickly Become An All-Time Favorite With Your Family, Thanks To The Bright Flavors. To Warm Corn Tortillas, Use A Pair Of Tongs To Hold Them Over The Open Flame Of A Gas Stove And Flip Them Around Until They Are Slightly Charred On The Edges. That Bit Of Char Adds Great Flavor To Your Taco. You Can Substitute Flour Tortillas, But The Sweetness Of The Corn Creates A Delicious Balance With The Tart Slaw And The Spice Of The Fish.
Ingredients
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Garlic Powder
- 1 ½ Teaspoons Kosher Salt Divided
- 1 19-Ounce Package Frozen Battered Fish Fillets
- 2 ½ Cups Thinly Sliced Cabbage
- ¾ Cup Thinly Sliced Red Onion
- ¼ Cup Chopped Fresh Cilantro
- 1 Medium Jalapeño Pepper Seeded, Cored, And Minced
- Juice Of 1 Medium Lime
- 2 Teaspoons Extra-Virgin Olive Oil
- 10 Corn Tortillas
- ⅓ Cup Crumbled Queso Fresco
- 1 Medium Avocado Peeled, Pitted, And Sliced
Instructions
- Preheat Oven To 450°F.
- In A Small Bowl, Combine Chili Powder, Cumin, Garlic Powder, And 1 Teaspoon Salt.
- Rub Mixture On The Outside Of Fish Fillets.
- Place On Rimmed Baking Sheet And Bake For 20 Minutes, Flipping Fish Over After 10 Minutes.
- In A Medium Bowl, Combine Cabbage And Remaining ½ Teaspoon Salt.
- Add Onion, Cilantro, Jalapeño, Lime Juice, And Oil.
- Toss Together And Set Aside For 10 Minutes To Allow The Cabbage To Begin To Wilt.
- To Assemble Finished Tacos, Heat Corn Tortillas And Layer With One Fish Fillet, Queso Fresco, Avocado, And Slaw.
- Serve Immediately.
Nutritional Information
Calories: 256 kcal
