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 medium bowl, combine the 1 lb white fish fillets, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently until all pieces of fish are evenly coated with the spices.
2. 2Heat the 2 tbsp olive oil in a 12-inch skillet over medium-high heat, approximately 400°F (200°C). Once the oil is shimmering, carefully place the coated fish fillets into the skillet and cook for 3 to 4 minutes per side, until golden brown, opaque throughout, and flaking easily when pressed with a fork, reaching an internal temperature of 145°F (63°C). Remove the cooked fish from the skillet and set it aside on a plate.
3. 3In a large bowl, combine the 4 cups shredded cabbage, 1/2 cup shredded carrot, 3 tbsp lime juice, 1/4 cup mayonnaise (soy-free), 1/4 cup coconut cream, and 1/4 cup chopped cilantro. Mix all ingredients together until they are well combined.
4. 4Warm the 8 count corn tortillas by wrapping them in a slightly damp paper towel and microwaving for 30 to 60 seconds, or by warming them one by one in a dry skillet over medium heat (about 350°F / 175°C) for approximately 30 seconds per side, until they are pliable.
5. 5Using two forks, gently flake the cooked fish into bite-sized pieces.
6. 6Assemble the tacos by filling each of the 8 warmed corn tortillas with the flaked fish. Top each taco generously with the prepared cabbage slaw. Serve immediately.

Substitutions

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