Anti Inflammatory Fish Tacos
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or tilapia fillets, cut into 1-inch strips
- 2 tbsp garlic-infused oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, finely shredded
- ½ cup scallion green tops, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp garlic-infused oil
- ¼ tsp salt
For the chipotle crema
- ½ cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
For serving
- 8 small corn tortillas (6-inch)
- 1 medium avocado, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Make the slaw: combine the shredded cabbage, scallion green tops, and cilantro in a large mixing bowl. Drizzle with the lime juice and garlic-infused oil, sprinkle with 1/4 tsp salt, and toss until evenly coated. Set aside to marinate for at least 10 minutes while you prepare the fish and crema.
- 2
Make the chipotle crema: whisk together the mayonnaise, lime juice, smoked paprika, ground cumin, and cayenne (if using) in a small bowl until smooth. Refrigerate until ready to serve.
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