Ingredients
Equipment
Method
- In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Set aside.1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, freshly ground black pepper
- In a separate medium bowl, combine the shredded green cabbage, red cabbage, and chopped cilantro.1/4 head green cabbage, 1/4 head red cabbage, 1/2 cup fresh cilantro
- In a small bowl, whisk together the mayonnaise, lime juice, honey (or agave nectar), and 1/4 teaspoon of salt. Pour this dressing over the cabbage and cilantro mixture. Toss gently until everything is well combined and the vegetables are lightly coated. Taste and adjust seasoning if needed. Set aside.1/4 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon honey or agave nectar, 1/4 teaspoon salt
- Heat a large skillet over medium-high heat. Add the seasoned fish pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi)
- While the fish is cooking, warm the tortillas according to package directions. You can do this in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas burner flame for a slightly charred effect.12 small corn or flour tortillas
- Spoon the cooked fish into the warmed tortillas. Top generously with the prepared cabbage slaw.1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), 1/4 head green cabbage, 1/4 head red cabbage, 1/2 cup fresh cilantro
- Garnish with any of your desired optional toppings, such as sliced avocado, pico de gallo, a dollop of sour cream or Greek yogurt, and a dash of hot sauce for an extra kick. Serve immediately.sliced avocado, pico de gallo, sour cream or plain Greek yogurt, hot sauce
Notes
Leftover components can be stored separately in airtight containers for up to 2 days. Reheat fish gently to avoid drying out. Do not freeze assembled tacos or slaw.
