Fish Tacos with Cabbage Slaw

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

  • Yield: 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)
 

Ingredients

  • 4 cups very thinly presliced green cabbage
  • 1 cup chopped plum tomatoes
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 5 teaspoons extravirgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 pound tilapia fillets
  • 1 teaspoon chili powder
  • 8 (6-inch) corn tortillas

Preparation

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

http://www.myrecipes.com/recipe/fish-tacos-with-cabbage-slaw-10000001206215/

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