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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

FISH TACOS WITH CUMIN LIME SLAW Recipe

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This recipe for FISH TACOS WITH CUMIN LIME SLAW is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUMIN LIME COLESLAW

1/4 Cup Mayonnaise
1 Lime (1 Tbsp. Lime Juice)
1/2 Tsp. Ground Cumin
1/8 Tsp. Cayenne
1/2 Tsp. Sugar
1/4 Tsp. Salt
1/2 (16 oz.) 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 Fillets (can use Halibut or Shrimp)
1 Avocado (sliced)
1 Jalapeno (sliced)
Directions:
Directions:
1. 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.

2. Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp. lime juice, cumin, cayenne, salt and sugar.

3. 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.

4. Next, season the fish fillets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish fillet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.

5. 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.

6. 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 jalapeno. Enjoy warm.

 

 

 

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