Soft tortillas with crispy or grilled fish, tangy slaw, creamy sauce, and a squeeze of fresh lime.
# What You’ll Need:
→ Fish
01 - 1.1 lbs white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - Optional breading: 1/2 cup all-purpose flour
09 - Optional breading: 1 large egg
10 - Optional breading: 1/2 cup panko breadcrumbs
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - Juice of 1 lime
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper to taste
→ Garnishes
24 - Lime wedges
25 - Extra chopped fresh cilantro
# How-To:
01 - In a large bowl, combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt. Toss well and set aside to marinate.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until smooth. Refrigerate until needed.
03 - Pat fish fillets dry and cut into strips. Season evenly with cumin, paprika, garlic powder, salt, and black pepper. For breaded fish, dredge strips in flour, dip in beaten egg, then coat with panko breadcrumbs.
04 - Heat olive oil in a skillet over medium-high heat. Cook fish strips for 2 to 3 minutes per side until golden and cooked through. Alternatively, brush fish with olive oil and grill on medium-high heat for 2 to 3 minutes per side.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
06 - Place a portion of slaw on each tortilla, layer with cooked fish strips, drizzle with creamy sauce, and garnish with extra cilantro and a squeeze of lime.
