COLESLAW INGREDIENTS
1/4 cup mayonnaise
1 lime (1 Tbsp juice)
1/2 tsp ground cumin
1 tsp Four Fathers Cayenne hot sauce
1/2 tsp sugar
1/4 tsp salt
1/2 16oz. bag coleslaw mix (shredded cabbage and carrots)
2 green onions, sliced
TACOS
8 small corn tortillas
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp salt
1 Tbsp cooking oil
1 lb. cod filets
1 avocado, sliced
1 jalapeño, sliced
DIRECTIONS
Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack the tortillas and cover with foil to keep warm.
Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, FF Cayenne Hot Sauce, salt, and sugar.
Place the coleslaw mix and sliced green onions in a bowl, pour the coleslaw dressing over top and stir to combine. Refrigerate until you’re ready to build your tacos.
Next, season the fish filets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish filet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.
Add half of the cooking oil to a large skillet and heat over medium. Once hot, add half of the fish and cook for a few minutes on each side or until the fish is cooked through (it will feel firm, look opaque, and be easily flaked). Repeat with more oil and the second batch of fish.
Top each toasted tortilla with a piece of fish, a slice of avocado, a small scoop of the cumin lime slaw, and a couple slices of jalapeño.
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