Fish Tacos w/ Jalapeno Slaw
Fish Tacos with Jalapeno Slaw
So easy and yummy!!
Ingredients
Fish Tacos
- 1 pound Fresh or frozen skinless white fish I used Tilapia but can be cod/mahi mahi, etc.
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 dash salt
- 8-10 shells street whole wheat taco shells
- 1 lime cut up
Jalapeno Slaw
- 2 ½ cups packaged shredded cabbage with carrots I used head of cabbage and shredded a carrot
- ¼ cup thinly sliced red onion
- 1 small jalapeno pepper finely chopped
- 2 Tbsp lime juice
- 2 Tbsp orange juice
- 2 Tbsp olive oil
- ½ tsp ground cumin
Instructions
- Begin preparing Fish Tacos: thaw fish if frozen, rinse, pat dry and set aside
- Prepare Slaw: in medium bowl combine coleslaw mix, red onion and jalapeno pepper. Set aside. Take another small bowl and whisk together lime juice, orange juice, olive oil, ground cumin and salt. Pour mixture over slaw and mix together, then chill for up to 6 hours.
- put cumin, cayenne pepper and salt in a small bowl and mix together. rub this mixture on both sides of the fish.
- Use a grill pan or your grill and cook fish on medium-high heat for 4-6 minutes on each side until it you can flake it apart into small pieces
- After fish has cooked, leave pan on medium heat and grill each side of your tortillas for a couple minutes.
- Stack each tortilla with fish, slaw, mango salsa, and a dash of lime.
Notes
See Mango salsa recipe in another post!
Nutrition
Serving: 2tacosCalories: 303kcalCarbohydrates: 19.7gProtein: 28.9gFat: 11.1gSaturated Fat: 2.1gCholesterol: 48.4mgSodium: 466.6mgPotassium: 520mgSugar: 3.5gVitamin A: 729IUVitamin C: 26.6mgCalcium: 123.7mgIron: 2.5mg
Tried this recipe?Let us know how it was!
