Easy Fish Tacos with Honey-Lime Cabbage Slaw are simple to make at domestic and so flavorful. The warm slaw makes an incredible topping for the tacos and serves double responsibility as a veggie side as properly.
Ingredients:
For the Slaw
1 small or ½ head purple cabbage, very thinly sliced (about 4-5 cups)
1 tablespoon olive oil
¼ teaspoon salt
Juice of 1 lime (about 1 tablespoon)
1 teaspoon honey
For the Tacos
1 lb firm white fish (about 4 medium fillets), such as rockfish, cod, or tilapia
½ teaspoon salt
½ teaspoon cumin
½ teaspoon mild chili powder
½ teaspoon garlic powder
1 tablespoon olive oil
Sliced avocado and chopped green onions (for serving)
For the White Sauce
2 tablespoons mayonnaise or whole, plain yogurt
Juice of 1 lime (about 1 tablespoon)
Freshly ground black pepper
Instructions:
1. Heat 1 tablespoons olive oil over medium heat. Add the cabbage, sprinkle with ¼ teaspoon salt, and sauté, stirring frequently until softened, about 8-10 minutes. Turn off the heat, add the lime juice and honey, stirring to combine.
2. Meanwhile, heat 1 tablespoon olive oil over medium heat. Sprinkle both sides of the fish with cumin, chili powder, garlic powder, and ½ teaspoon salt. Place the fish in the pan and sauté until browned and cooked through, flipping once, about 3-4 minutes per side.
3. Make the white sauce by combining the mayonnaise or yogurt, lime juice, and pepper in a small bowl. Whisk until well combined.
4. Assemble the tacos by filling a corn tortilla or lettuce cup with fish and slaw. Top with sliced avocado and a drizzle of white sauce. Serve immediately.
Makes 8 tacos.
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