Ingredients
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4,1/4,1/4
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1/2,3,1
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1/2,1,1
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3/4,1 - 2,1/4
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3/4,1
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1/8,1
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1/4
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8
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-
-
-
-
-
-
Directions
These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. SO good! Me and Karina, my oldest daughter love fish, but my husband Tommy does not unless I make fish tacos! These healthy fish tacos are my favorite way to get him to eat fish and they are so quick, ready in 30 minutes. For a fun spin on fish tacos, try these Greek Fish Tacos, Scallop Tacos or these Lobster Tacos.,,For the delicious, creamy sauce, I combined some Greek yogurt with lime juice, a little mayo and Tajin (affil link), my favorite chili-lime seasoning and a must to add to your spice rack (Trader Joes also has a version of this). The fish is also seasoned with Tajin and cumin, so good! Use a little water to loosen it to make it easy to drizzle.,Cilantro Lime Fish Tacos,Shrimp Scampi Tacos,Beef Tacos,Blackened Fish Tacos with Cabbage Slaw,Grilled Chicken Tacos
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Steps
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1
Done
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Season Fish With Salt, Ground Cumin and Tajin Combine the Ingredients For the Sauce in a Small Bowl and Refrigerate Until Ready to Eat |
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2
Done
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Toss the Slaw Ingredients and Keep Cold. |
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3
Done
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Place on Preheated Skillet and Spray With Olive Oil, Cook 4 to 5 Minutes on Each Side Until Fish Is Just Opaque and Charred. Break Up in Large Chunks. |
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4
Done
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Char the Tortillas Over an Open Flame on the Burner or in a Skillet About 30 Seconds on Each Side, Stack on a Plate Covered With a Towel to Keep Warm. |
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5
Done
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Assemble Tacos. Place Slaw on the Bottom of Each Tortilla, Top With Fish and Drizzle With Sauce, Serve With Lime Wedges. |
