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.