High Fructose Corn Syrup Free Gluten Free Fish Tacos with Cabbage Slaw
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Learn more āIngredients
4 servings
For the fish
- 1 Ā½ lb cod or tilapia fillets, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the slaw
- 3 cups green cabbage, thinly shredded
- Ā½ cup red cabbage, thinly shredded
- Ā¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- Ā¼ tsp salt
For the chipotle-lime sauce
- ā cup mayonnaise
- 1 tbsp fresh lime juice
- 1ā2 tsp chipotle peppers in adobo sauce, minced
- Ā¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, toss the green cabbage, red cabbage, and cilantro with the lime juice, olive oil, and salt until evenly coated. Set aside to marinate for at least 15 minutes while you prepare the fish and sauce ā the slaw will soften slightly and the flavors will meld.
- 2
In a small bowl, whisk together the mayonnaise, lime juice, minced chipotle peppers, and salt until smooth. Taste and adjust the chipotle to your preferred heat level. Refrigerate until ready to serve.
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