This is one of my favorite go to recipes. The spicy fish with the sweetness of the cabbage slaw is the best combo. It is always a huge hit anytime I make it for someone new. Feel free to adjust the spice on the fish to your preference! I know some of us like more heat than others.
Ingredients:
1/3 head of red (purple) Cabbage chopped
small handful of cilantro, remove stems & chop
1/4 c avocado mayo (any mayo will work for this part! Use what you got)
1 tbsp pure maple syrup
1/2 lime, cut & squeeze juice into bowl
Mix it all in a bowl and set in the fridge.
1lb tilapia (catfish, grouper, etc. work; just stick to a whitefish) 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1/2 tsp paprika 1/2 tsp salt 1 tsp cumin (optional)
1 package corn tortillas avocado
Get a pan ready on medium-low with oil, about 2 tbsp. Season fish on both sides. Put seasoned fish on the pan. Cook a few minutes each side (The cooking time will depend on size of you fillets). While those are cooking, get a small pan ready (on high) with oil for the corn tortillas. Brown slightly on each side then shape with foil into taco shape (if you have taco holders, use those!)
Gently shred up cooked fish with cooking utensil then its time to plate! Grab two tortillas then put fish, cabbage slaw and avocado slices in tortillas. Optional: add mango salsa for some sweetness.
This recipe makes about 6-9 tacos. There will likely be some cabbage slaw leftover.
Recipe by Brittany Bechtold – Certified Personal Trainer
