White Fish Tacos with the Best Coleslaw
Do you have tacos every Tuesday? We do! And if it was up to me, I would make these White Fish Tacos every week. I love the combination of the crispy, spicy fish and and crunchy, creamy coleslaw. Of course, I have to top it with my hot sauce straight from Barbados.
Taco Ingredients
- 4 Fillets of white fish (I used sustainable Frozen Basa)
- 2 tablespoons extra virgin olive oil
- 1 ripe avocado, cubed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper
Garnish Ingredients
- 1 lime, wedged
- Your favourite hot sauce, try Seite brand
- 1 handful cilantro, chopped
- 4-8 corn or wheat tortillas (I use the Seite brand to keep it grain-free
Coleslaw Ingredients
- ¼ cup mayonnaise, homemade or store bought
- 1 lime, juiced
- Salt and pepper to taste
- 1 bag, coleslaw mix
- 1 poblano pepper, thinly sliced
- ½ cup cilantro, chopped
- ¼ cup green onions, chopped
Step 1: Instructions for the Fish
Preheat the oven to 400°F.
Place the fish in an oven proof baking dish. In a medium size bowl mix together olive oil, Cumin, chilli powder, garlic powder, onion powder, Cayenne pepper, salt and pepper. Drizzle over the fish.
Place the fish in the oven and bake for 10 to 12 minutes.
Step 2: Instructions for the Coleslaw
In a large bowl add the mayonnaise, lime juice, salt and pepper and mix. Add in cilantro, coleslaw mix, green onions and poblano pepper.
Step 3: Instructions to Assemble Tacos
Warm the tacos shells and add a heaping spoon of coleslaw, a piece of fish, a drizzle of hot sauce, a pinch of cilantro and a squeeze of lime. Enjoy!
