Fish Tacos with Cumin Lime Slaw
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
8 small corn tortillas
2 white fish filets
2 tsp mild chili powder blend
salt
1 Tbsp vegetable oil
1 cup frozen corn kernels, thawed
1/2 batch Cumin Lime Coleslaw
1/4 bunch fresh cilantro
Directions
Toast the tortillas in a dry skillet over medium heat until golden brown on each side . Stack the tortillas and cover with a clean cloth to help them stay warm. Season the fish with a generous dusting of chili powder and a sprinkle of salt on each side. Cut each filet into four equal portions . Preheat the vegetable oil in a skillet over medium heat. Add the fish filets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through. Top each toasted tortilla with a piece of fish, and sprinkle of corn kernels, a small handful of Cumin Lime slaw, and some fresh cilantro leaves if desired.