Fish Tacos with Spicy Slaw
A healthy and light version of “fish tacos.” I am not a big fan of the fried fish tacos that are so very popular. Instead, I prefer to either grill or pan fry well seasoned fish and serve with fresh crisp condiments like a cole slaw. Spicy and tangy, you will be sure to make this again and again.
14 -16 oz. fish fillets (mahi mahi, catfish, snapper, salmon), 2-3 oz. pieces 8 pc. 5-6-inch flour or corn tortillas Marinade: 1 TB vegetable oil 1 TB fresh lime juice 2 tsp. chili powder 1 tsp. chili garlic paste ½ tsp. cumin salt, freshly ground black pepper Dressing: 3 TB rice wine vinegar 2 TB Aloha shoyu 1 TB vegetable oil Juice of 1 lime 1 tsp. chili garlic paste ½ tsp. sesame seed oil ½ tsp. freshly ground black pepper Slaw: 1 ½ c. won bok, shredded 1 ½ c. red cabbage, shredded 4 stalks green onion, chopped 1 medium carrot, peeled, grated ½ small red bell pepper, seeded, thinly sliced 2 TB Thai basil, thinly sliced 2 TB cilantro, thinly sliced 1 lime, supreme segments, halved
In a mixing bowl or jar; combine dressing ingredients. Set aside. In a large mixing bowl; toss together slaw ingredients well. Set aside. Warm tortillas, either in a microwave oven or in a dry skillet. Cover with damp cloth and set aside. In a shallow dish; combine marinade ingredients. Marinate fish 10 minutes. In a skillet over medium heat; sauté fish until cooked through, about 3-4 minutes.
For service: Toss slaw ingredients with dressing. Place fish into warmed tortillas; top with slaw. Serves 4.