Fish Tacos with Cabbage and Jalapeño Slaw
By: Molly Abraham
(submitted photo)
Fish tacos with cabbage and jalapeño slaw will make for a great dinner.
For the Fish
1 pound halibut or cod fillets
1 lime for each piece of fish
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste
Directions
Preheat oven to 350 F. Remove skin, bones, or waste from the fillets. Place on baking sheet and season with lime juice and spices on both sides. Cook for roughly 10 minutes. Remove from oven and let rest. Lightly pull flakes apart when ready to fill tacos.
Seasoned Sour Cream
4 ounces sour cream (not low fat)
1 lime
1 ounce hot sauce (your preference)
Kosher salt, to taste
Directions
Mix all ingredients, adding salt last to taste.
Cabbage and Jalapeno Slaw
½ purple cabbage (small)
1 jalapeño
½ red onion (small)
1 tablespoon cilantro, chopped
1 teaspoon crushed red pepper
½ teaspoon cumin
1 tablespoon cider vinegar
2 tablespoons mayonnaise
Kosher salt and pepper, to taste
Directions
Thinly julienne cabbage and onion. Thinly slice jalapeno. Mix in other ingredients. Season as needed.
Avocado
4 avocados (semi-firm)
Extra virgin olive oil
Kosher salt and black pepper, to taste
Directions
Slice and drizzle a small amount of oil over slices. Season lightly with salt and pepper on both sides.
Assembly
1 package corn tortillas
