Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

fluffernutter's Note:

This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 tacos

• 4 frozen battered fish fillets
• 4 8-inch flour tortillas
• ¼-1⁄3; head green cabbage
• 2 tablespoons chopped fresh cilantro
• 1 green onion , sliced or minced
• 1 teaspoon choppedjalapenos or 1 teaspoon serrano chili , to taste
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lime juice
• ½ teaspoon cumin seeds or ¼ teaspoon ground cumin
• salt and pepper , to taste

Directions:

1. Bake fish fillets according to package directions.
2. Wrap the tortillas in aluminum foil and place them in the oven to heat.
3. Or heat them at the last minute in a microwave in plastic wrap.
4. Shred or chop the cabbage.
5. In a medium bowl, combine the cabbage with all the remaining ingredients.
6. Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

Reviews

[UT Theta Chef]

I use a Tilapia fillet seasoned with taco seasoning instead of a battered fillet but the slaw is what makes the taco so good! It is perfect with fish. I've used this many times and love it every time. Thanks for a great recipe!

[Lindseypinch]

These were so easy and really really good! I might add more jalepeno next time, but the slaw was so good I could have eaten it by itself!

[Sooz Cooks]

This was an excellent, quick after work meal. I used VanDeKamps extra crunchy fish sticks and angel hair slaw from a bag and followed the recipe exactly except I chopped onions, extra cilantro and jalapenos for garnish. I kept tasting the slaw outside of the tacos and wasn't sure we'd like it, but the crunch from the fish and the slaw along with the slight heat from the jalapenos was just the right combination for the adults in my family. We WILL have this again and again.