Zesty chili-lime fish, crisp cabbage slaw, avocado, and cilantro crema tucked in soft tortillas for a flavorful dish.
# Components:
→ Fish Marinade
01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 1 lime, zested and juiced
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon freshly ground black pepper
→ Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 small carrot, grated
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - 0.5 teaspoon salt
→ Cilantro Crema
17 - 0.5 cup sour cream or Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 2 tablespoons chopped fresh cilantro
20 - 1 tablespoon lime juice
21 - 1 small garlic clove, minced
22 - Salt and pepper to taste
→ Assembly
23 - 8 small flour or corn tortillas, warmed
24 - 1 ripe avocado, sliced
25 - Fresh cilantro leaves for garnish
26 - Lime wedges for serving
# Method:
01 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper in a bowl. Add fish fillets and turn to coat evenly. Cover and refrigerate for 15 to 20 minutes.
02 - Toss together green cabbage, red cabbage, grated carrot, cilantro, lime juice, olive oil, and salt in a large bowl. Set aside until ready to assemble.
03 - Whisk together sour cream or Greek yogurt, mayonnaise, cilantro, lime juice, minced garlic, salt, and pepper until smooth. Transfer to a container and refrigerate until serving.
04 - Heat a non-stick skillet over medium-high heat. Add marinated fish fillets and cook for 2 to 3 minutes per side until cooked through and lightly golden. Remove from heat and break into large chunks with a fork.
05 - Layer warmed tortillas with cabbage slaw, flaked fish, avocado slices, and a generous drizzle of cilantro crema. Garnish with fresh cilantro leaves and serve with lime wedges.
