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
- 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.
- Meanwhile, prepare the slaw by tossing together the cabbage, carrot, cilantro, yogurt, Annie’s dressing, and a pinch of salt.
- 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.
- 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.
- 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).
- 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.
- Other suggested toppings: sour cream, shredded cheese, hot sauce, lime wedges.