Red Meat Allergy Friendly Fish Tacos

Total time45 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the fish

1 ½ lb cod or tilapia fillets, cut into 1-inch strips
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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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