Fish Tacos and Cilantro Coleslaw, 20 Minutes Max
Ready In: 25 mins
Yields: 4 tacos
Ingredients
- 4 frozen battered fish fillets
- 4 8-inch flour tortillas
- 1⁄4-1⁄3 head green cabbage
- 2 tablespoons chopped fresh cilantro
- 1 green onion, sliced or minced
- 1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon cumin seeds or 1⁄4 teaspoon ground cumin
- salt and pepper, to taste
Directions
- Bake fish fillets according to package directions.
- Wrap the tortillas in aluminum foil and place them in the oven to heat.
- Or heat them at the last minute in a microwave in plastic wrap.
- Shred or chop the cabbage.
- In a medium bowl, combine the cabbage with all the remaining ingredients.
- Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.
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