Fish Tacos with Cabbage Slaw

Ingredients

• 1 lb White fish fillets (cod, tilapia)
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 2 tbsp Olive oil
• 8 count Corn tortillas
• 4 cups Cabbage (shredded)
• 1/2 cup Carrot (shredded)
• 3 tbsp Lime juice
• 1/4 cup Mayonnaise (soy-free)
• 1/4 cup Coconut Cream
• 1/4 cup Cilantro (chopped)

Instructions

1. 1In a bowl, combine fish fillets, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat.
2. 2Heat olive oil in a skillet over medium-high heat. Cook fish for 3-4 minutes per side, or until cooked through and flakes easily with a fork.
3. 3While fish is cooking, prepare the cabbage slaw. In a large bowl, combine shredded cabbage, shredded carrot, lime juice, soy-free mayonnaise, and cilantro. Toss well.
4. 4Warm corn tortillas according to package directions.
5. 5Flake the cooked fish into smaller pieces. Fill each tortilla with fish and top with cabbage slaw. Serve immediately.

Substitutions

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