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SERVES: 2 | TIME: 15 MIN
INGREDIENTS
- 2 filets flaky white fish (rockfish, flounder, halibut, tilapia or sole)
- 2 Tbsp olive oile
- 4 corn tortillas
- 1 avocado, sliced
Spices:
- 1 tsp salt + 1/2 tsp cayenne + 1 Tbsp cumin + 1 Tbsp smoked paprika
Slaw:
- 2 cups shredded kale
- 1 cup shredded purple cabbage
Dressing:
- 1/2 cup plain Greek yogurt
- 1/2 bunch fresh cilantro
- juice of 1/2 lime
- 1/2 tsp salt
- 1 jalapeno, seeded
PREPARATION
- Combine spices into blend, then rub over both sides of fish.
- Mix all dressing ingredients in blender or food processor until creamy. Toss half of the kale and cabbage with half of the dressing, then set aside while fish cooks. Save the other half of slaw & dressing for lunch on Sunday.
- Heat 1 Tbsp olive oil in a non-stick pan over medium-high heat. Add one fish filet and cook 3-4 min per side. (Cook time will depend on thickness of filet.) When finished, fish will turn opaque through center and easily flake when poked with a fork.
- Heat 2 tortillas, then assemble tacos and top with slaw + 1/4 of an avocado per taco.
- Extra fresh cilantro & lime wedges make great toppings.
Like this recipe? Try this Peach, Pork, + Pistachio Salad next time!
