These are the fish tacos of my dreams—a combo of spicy seared fish and zippy slaw tucked into a corn tortilla and drizzled with a creamy sauce.
Ingredients
Sauce
- 1-½ tablespoons light sour cream
- 1 tablespoon cilantro, minced
- 1-½ teaspoons lime juice
- ½ teaspoon red wine vinegar
- sea salt, to taste
Spice Mix
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons hot paprika
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Remaining ingredients
- 2 6-ounce white fish fillets (catfish, halibut and long-line caught swordfish all work great, but you can use any firm, white fish)
- 2 tablespoons Spice Mix
- 1 tablespoon canola oil
- 1 tablespoon butter
- 8 small corn tortillas
- 2 cups Essential Slaw
- ¼ cup cilantro (8 sprigs)
- 1 lime, cut into 8 wedges
Instructions
- In a small bowl, whisk together sauce ingredients, and set aside.
- Combine all spice mix ingredients in a small bowl. (Extra spice mix can be kept, tightly sealed, for up to 3 months.) Rub each side of fillets with spice mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3-4 minutes on each side, or until fish flakes easily with a fork. Remove to a plate, and tent with foil.
- Have a 16-inch square of foil ready by the stove. Heat 2 tortillas in a large, stainless steel skillet over medium-high heat for 60-90 seconds per side, until slightly blistered. When cooked, wrap them (together) in the foil. Repeat with remaining tortillas.
- When tortillas are ready, place two on each plate. Divide fish, slaw and cilantro between the tortillas. Spritz with lime, and drizzle with sauce.
Servings: 4
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