Fresh Fish Tacos
Tacos get the summer treatment when fresh fish is easier to come by. A simple blend of common seasonings lets the flaky fish take on all of the flavors without being too heavy. Cabbage slaw adds the perfect crunch to this beachside meal.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Entrées
- 4 cups shredded green cabbage
- 5 tablespoons minced fresh cilantro
- 3 scallions, sliced thin
- 2 tablespoons cider vinegar
- 2 teaspoons canola oil
- Salt and freshly ground black pepper
- 1/4 cup light mayonnaise
- 1 1/2 teaspoons lime juice, plus lime wedges for serving
- 1 teaspoon minced canned chipotle chile in adobo sauce
- 1/8 teaspoon garlic salt
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 pounds tilapia fillets
- 8 (6-inch) flour tortillas, warmed
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the cabbage, 1/4 cup of the cilantro, the scallions, vinegar, 1 teaspoon of the oil, and 1/4 teaspoon salt together in a bowl. In a separate bowl, combine the remaining tablespoon of cilantro, the mayonnaise, lime juice, chipotle chile, and garlic salt and season with salt and pepper to taste. Set both aside for serving.
- Combine the chili powder, coriander, cumin, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Pat the tilapia dry with paper towels, brush with the remaining teaspoon of oil, and rub evenly with the spice mixture.
- Place the tilapia on the baking sheet. Bake for 10 minutes. Cut apart into bite-size pieces with a fork and knife.
- Smear each tortilla with 1/2 tablespoon of the mayonnaise mixture and top with some of the cabbage slaw and a few pieces of ﬁsh. Serve with lime wedges.