Gluten-Free Fish Tacos with Cabbage Slaw

Instructions

1. 1In a bowl, toss the about 450 g White Fish Fillets with the 2 tbsp Olive Oil, 1 tsp Chili Powder, and 2 tbsp Lime Juice until evenly coated.
2. 2Heat a 30.48 cm skillet over medium-high heat to 204.4°C (200°C). Add the coated fish fillets and cook for 3-4 minutes per side. The fish is done when it is opaque and flakes easily with a fork, reaching an internal temperature of 63°C. Remove the fish from the skillet and set aside.
3. 3While the fish is cooking, prepare the cabbage slaw. In a medium bowl, combine the 4 cups Shredded Cabbage with the 0.25 cup Mayonnaise and 1 tbsp Lime Juice. Mix everything together until the cabbage is well coated.
4. 4Warm the 8 Corn Tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for 30-60 seconds.
5. 5Flake the cooked about 450 g White Fish Fillets into bite-sized pieces using a fork.
6. 6Assemble the tacos. Spoon the flaked fish onto each of the 8 Corn Tortillas. Top the fish with the prepared cabbage slaw.
7. 7Garnish the tacos with the 0.25 cup Cilantro.

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