Description
Fresh, seasoned white fish fillets seared to perfection and topped with a crunchy, citrusy red cabbage and cilantro slaw on warm corn tortillas.
Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil (for slaw)
- 1/4 tsp salt (for slaw)
Instructions
- In a medium bowl, combine shredded red cabbage, chopped cilantro, lime juice, 1 tablespoon of olive oil, and salt. Toss to coat and refrigerate.
- Pat the fish fillets dry with paper towels.
- Season the fish on both sides with cumin, garlic powder, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add fish to the pan and cook for 3-4 minutes per side until golden brown and flaky.
- Heat corn tortillas in a separate pan or over an open flame until soft and slightly charred.
- Divide fish among the tortillas and top with the chilled cilantro lime slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Mexican-inspired