FISH TACOS WITH HONEY LIME CILANTRO SLAW
The BEST fish taco recipe! Perfectly cooked fish with a yummy cabbage slaw & tomatillo ranch. These are easy, fresh, and delicious. Feel free to use any flaky white fish here--cod, halibut, tilapia, mahimahi, etc. They all work! (PS - Don't miss the notes section for lots of tips on adding a little kick, different topping ideas, and more!)
Provided by Emily
Categories Main Dish
Time 35m
Number Of Ingredients 19
Steps:
- In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
- Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
- To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.
Nutrition Facts : ServingSize 1/4 recipe, Calories 307 calories, Sugar 6.9 g, Sodium 678 mg, Fat 7.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 5.3 g, Protein 33.2 g, Cholesterol 78.2 mg
SOUTHWESTERN SLAW
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 10 cups, 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.
SOUTHWESTERN SLAW
Categories Onion Side Picnic Vegetarian Backyard BBQ Healthy Cabbage Jalapeño Potluck Fat Free Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
SPICY SOUTHWESTERN SLAW
Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Provided by DEBNJAMES
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g
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