Ingredients
- ¼ head red cabbage, sliced thin
- ¼ head green cabbage, sliced thin
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
- ¼ cup cilantro
- Pinch of salt and pepper
- 1 pound thick-cut cod
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- 8 - 10 small, flour tortillas
- Extra cilantro & limes
- Cilantro lime sauce (get the recipe)
- Salsa
Recipe Description
If you have never had a fish taco, you are really missing out on something fabulous! There are so many ways to make them, and many places will fry the fish, but I wanted to keep it light. Blackening the fish gives these fish tacos so much flavor. The cilantro slaw is the perfect “crunch” to go with the fish!
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