Eosinophilic Esophagitis Friendly Cumin & Coriander Fish Tacos

Total time35 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Cumin & Coriander Fish Tacos

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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
McCormick Gourmet Organic Ground Coriander, 1.25 oz Morton & Bassett Ground Coriander Badia® Ground Coriander 1.75 oz Spicely Organic Coriander Ground, 1 each Frontier® Organic Ground Coriander Seed
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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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