Fish Tacos with Chile Lime Slaw

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Fish Tacos with Chile Lime Slaw

Ingredients

Serves 4-6
Recipe and photo by Amelia Winslow at Eating Made Easy

  • 2 lbs tilapia or another sustainably-farmed white fish (see seafoodwatch.org for the best fish choices)
  • 1 tsp cumin
  • 3/4 cup Annie’s Chile Lime dressing, divided plus more to serve
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • Large handful fresh cilantro leaves, roughly chopped
  • 1/4 cup plain whole milk yogurt, preferably organic
  • 12 corn tortillas, warmed
  • 1 avocado, thinly sliced
  • Salsa, for serving

Preparation

  1. Place fish in a shallow dish. Rub on the cumin, then pour 1/2 cup Annie’s dressing over the fish and turn so that both sides are coated. Let marinate in the fridge for 30 minutes, turning once.
  2. Meanwhile, prepare the slaw by tossing together the cabbage, carrot, cilantro, yogurt, Annie’s dressing, and a pinch of salt.
  3. Warm the tortillas by wrapping the stack in wet paper towels and microwaving for 1 minute or until soft and heated through. Keep in the microwave until ready to use.
  4. Once the fish has marinated for 30 minutes, remove it from the fridge and pat it gently with paper towels, then place on a plate. 
  5. Heat a large skillet over medium heat, add a small drizzle of oil, and cook the fish 3-5 minutes per side (until it is opaque and easily flakes with a fork). 
  6. Remove the fish to a clean plate or platter and serve with the warm tortillas, slaw, avocado slices, salsa as well as Annie’s dressing for those who’d like extra flavor. 
  7. Other suggested toppings: sour cream, shredded cheese, hot sauce, lime wedges. 

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