Serves 2-6

This dish is simple enough to pull together on a weeknight. You can create more complex flavors or experiment with different salsas (adding a chili-pineapple salsa to this recipe is so good!)on weekends or make ahead for less weekday meal prep. Improvise as you feel inspired to do!

Ingredients for the Slaw:

2 cups purple cabbage, thinly sliced

2-3 carrots, grated

2 cloves garlic, minced

2 tbsp rice wine vinegar

1 tbsp brown sugar

Salt & Pepper, to taste

Toss ingredients together and let stand at room temp for 10-15 minutes

Prepare the Fish:

1.5-2 lbs of fresh tilapia or cod

1 cup flour (gluten free or all purpose)

1 tbsp ground cumin

1 tbsp garlic powder

1 tbsp smoked paprika

Salt & Pepper

1/2 cup olive or coconut oil

Heat oil in cast iron skillet. Blend flour and spices, pat-dry fish with a paper towel and dredge fish in flour mixture. Over medium-high high and when oil is hot, add fish and allow to cook on one side for about 3-5 minutes and flip with a fish spatula or flat thin spatula. Cook for another 3-5 minutes on second side. Remove from pan and place on platter.

Warm or pan fry 12 soft corn tortillas

Slice 2-3 ripe avocados

Slice 2-3 lime wedges

Cilantro, one bunch rough chopped.

Assemble tacos as you like. Use hot sauce for those who like more spice.