Ingredients: (serves about 6-8 tacos)
2 filets of fish of your choice
6-8 yellow corn tortillas (or of your choice)
1-2 avocados sliced
Olive oil
1/2 a lime
2 cups green cabbage, chop it up thin remember you are using it to top up your tacos
1 1/2 teaspoon honey
1/2 red onion, sliced thin
1/2 a lime
Finely chopped cilantro to your taste I used about 2 spoonfuls
salt and pepper
seasoning rub for fish:
2 teaspoons salt
2 teaspoons of pepper
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/4 cup of low-fat mayo
2 teaspoons of olive oil
1/2 cup low-fat sour cream
2 small garlic cloves, minced
1/4 teaspoon cumin powder
1 teaspoon cayenne pepper
salt & pepper to taste
the juice of one lime
Directions:
To start, grab a small bowl and combine seasonings listed in the fish rub. You want to make sure it’s enough to rub on the fish filets so don’t worry if you feel like you will have some left over. Grab a big plate & lay the fish fillets on a plate. I used my basting brush to cover both sides of each filet with olive oil. If you don’t have a basting brush use a spoon. Next, apply rub to both sides of fish. Make sure to apply enough to cover them up on the rub. Put to the side.
Now you will combine in a different bowl all the “white sauce” ingredients. Mix well, set aside in the fridge.
Up next, grab a medium size bowl to get started in the slaw. Start by putting the honey, salt, Pepper, cilantro and lime juice together and mix. Next, toss in the cabbage & onion. Set aside in the fridge.
Now we are getting closer to buytramadolonline.org eating! Heat a large skillet with 2 tablespoons of olive oil over medium heat. I let it heat for about 2 minutes before adding the fish filet. Cook the fish until white and flaky, about 3-4 minutes per side, keep an eye on it. Once it’s done, take the fish fillets out and put them on a plate. Drizzle a pinch of salt over both and squeeze a wedge of lime over both of them. Make sure you don’t over do it. Next, cut them into strips to use on the tacos. Set aside.
Heat a flat pan, drizzle 1/2 a teaspoon of olive oil and warm up the tortillas. Serve 3 on each plate. Grab the white sauce and spread some on half of the tortilla. Don’t over do it, I suggest half a spoonful. Next put your strips of fish on each, add slaw on top and add a slice of avocado. Serve with a wedge of lime on the side & enjoy!
Ps. For added flavor add your favorite hot sauce. So good!
Original recipe concept from: The Hungry Apple