Anti Inflammatory Cumin & Coriander Fish Tacos
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or tilapia fillets, patted dry
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the slaw
- 2 cups green cabbage, thinly shredded
- ½ cup shredded carrots
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- ¼ tsp fine sea salt
- ¼ cup fresh cilantro leaves, roughly chopped
For serving
- 8 small corn tortillas
- 1 large avocado, sliced
- 1 lime, cut into wedges
- 1–2 tbsp fresh jalapeño, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, shredded carrots, lime juice, 2 tbsp olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated, then fold in the cilantro. Set aside while you prepare the fish — the slaw will soften slightly as it sits.
- 2
In a small bowl, stir together the cumin, coriander, smoked paprika, 1/2 tsp salt, and black pepper. Pat the fish fillets dry with paper towels, then rub the spice mixture evenly over both sides of each fillet.
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