Serves: 4
Ingredients
For the Fish
- 1 lb white fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 tablespoon olive oil
- 1 teaspoon The Spice Way Chili Powder
- 1/2 teaspoon The Spice Way Ground Cumin
- 1/2 teaspoon The Spice Way Garlic Powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon The Spice Way Black Pepper
- Juice of 1 lime
For the Slaw
- 2 cups shredded cabbage
- 1 tablespoon lime juice
- 1 tablespoon chopped The Spice Way Cilantro
- Pinch of salt
For Serving
- 8 small corn or flour tortillas
- Sliced avocado
- Diced tomatoes or pico de gallo
- Lime wedges
- Optional: salsa, sour cream, hot sauce
Instructions
- Pat the fish dry. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, black pepper, and lime juice. Rub over fish.
- Toss cabbage with lime juice, cilantro, and a pinch of salt. Set aside.
- Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side until it flakes easily or reaches 145°F.
- Flake fish into bite-size pieces, warm tortillas, and assemble with slaw and toppings.
