Fish Tacos With Cabbage Slaw And Lime Crema

Of the olive oil the chili cilantro onion the remaining 1 2 tsp.

Fish tacos with cabbage slaw and lime crema. To make crema whisk all ingredients together and season to taste with salt. To make cabbage slaw toss all ingredients together in a large bowl. The spice on the fish can be used on other taco variations such as chicken shrimp ground beef or even fajita vegetables. 4 divide cooked fish onto heated corn tortillas about 1 2 fillet per tortilla 5 top tacos with dressed cabbage slaw and drizzle of honey lime crema.

Cook fish for 3 4. Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema. Lime juice 1 tbs. Transfer the crema to a bowl cover and refrigerate for up to 2 days.

Transfer fish to a plate and repeat with remaining fish. Dinner and tacos under 20 minutes. Place a 1 4 of the fish over the two lettuce leaves. Wash and dry boston lettuce leaves and place 2 leaves on a plate per serving.

Spoon the lime crema on top and serve with cilantro. 1 3 cup sour cream 3 tbsp mayonnaise 1 lime juice and zest salt to taste. In a large bowl combine the cabbage cucumber bell pepper the 2 tbs. Every friday there s a popular food truck that stops outside of my office building with long lines of people waiting patiently for their tacos.

Crispy tender pieces of fish crunchy cabbage slaw and zesty lime crema folded into a warm corn tortilla these are the ultimate fish tacos for taco tuesday or any day of the week. Add fillets to hot pan. Serve the tacos with the cabbage slaw taco flavored tilapia mango and avocado. Flavourful easy fish tacos with lime crema is made with seasoned white fish cabbage slaw and lime sauce.

Add hot sauce if you like things spicy. Stir to mix well. For this healthier grilled version of fish tacos chef kerry simon enriches the guacamole with low fat sour cream and adds lots of flavor with sliced jalapeños red onion and cilantro. 1 generously coat cod fillets in spice rub on both sides.

Fish taco seasoning 2 tbsp canola oil tortillas warmed. Cover the slaw and refrigerate for 1 to 6 hours. Cumin coriander and paprika lend these fish tacos a delightfully warm smoky flavor. Add the taco seasoning and use the spatula to combine the fish with the seasoning breaking up the tilapia into small pieces in the process.

It takes less than 25 minutes to prep and serve. They re the perfect pairing for the tangy sour cream sauce. Lb coleslaw mix 1 3 cup cilantro chopped 2 green onions minced 1 clove garlic minced 3 tbsp distilled white vinegar 1 tsp kosher salt 2 tsp granulated white sugar. Heat 1 tbsp oil in sauté pan over med high heat.