Simple Fish Tacos with Slaw
15min
10min
4
385
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Chef's Note
For extra flavor, you can add a pinch of cumin to the fish seasoning. If serving to kids who don't like spice, reserve some plain mayo for their tacos.
Tags
Ingredients
1 pound haddock fillets
1 tablespoon chili powder
2 whole lime
1/3 cup mayonnaise
1 tablespoon hot sauce
3 cups coleslaw mix (cabbage and carrots)
8 small corn tortillas
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Pat 1 pound haddock fillets dry with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chili powder on both sides.
- 2
Juice 1 lime to get about 2 tablespoons of juice. Cut the remaining lime into wedges for serving.
- 3
In a small bowl, mix 1/3 cup mayonnaise with 1 tablespoon hot sauce to make the spicy mayo.
- 4
In a medium bowl, combine the coleslaw mix with 2 tablespoons of the spicy mayo and 1 tablespoon of lime juice. Toss to coat evenly and set aside.
- 5
Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat.
- 6
Add the seasoned fish to the hot pan and cook for about 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
- 7
While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds.
- 8
Transfer the cooked fish to a plate and gently break into large flakes with a fork.
- 9
To assemble tacos, place some fish on each warm tortilla, top with the prepared slaw, and drizzle with the remaining spicy mayo.
- 10
Serve with lime wedges on the side.
Nutrition Information (per serving)
385
28g
26g
19g
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