Fish Tacos with Lime-Cilantro Slaw


Fish Tacos with Lime-Cilantro Slaw
Print Recipe
This recipe was the inspiration for our Chef Prize People Choice Award 2016 (sorry that actual award winning recipe is a secret). We make and sell the Chef Prize version of this recipe in store, but this still remains my Go To Fish Taco recipe for Taco Tuesday!
Fish Tacos with Lime-Cilantro Slaw
Print Recipe
This recipe was the inspiration for our Chef Prize People Choice Award 2016 (sorry that actual award winning recipe is a secret). We make and sell the Chef Prize version of this recipe in store, but this still remains my Go To Fish Taco recipe for Taco Tuesday!
Ingredients
Tacos
Cabbage Lime Cilantro Slaw
Servings:
Instructions
For the Tacos
  1. Preheat oven to 375 degrees. Lay fish fillets on a foil covered baking sheet, skin side down.
  2. Mix together the cumin, paprika, coriander, salt and garlic powder into a small bowl.
  3. Mix the dry ingredients with the olive oil. You can skip the oil and instead just season the fillet.
  4. Spread the oil mixture evenly over the fish fillets.
  5. Place fish in oven and bake until easily flakes (15 minutes for whitefish, 20 for salmon). Baking time will vary based on thickness of fish, so I always recommend checking at 12 minutes and every 3-4 minutes after that.
For the Slaw
  1. Mix cilantro, mayonnaise, sour cream, lime juice, salt and garlic clove into bowl.
  2. Fold in shredded cabbage and carrot.
  3. Warm tortillas in oven.
  4. Assemble fish tacos by layering first the cabbage slaw, then the baked salmon
Recipe Notes

The Lime-Cilantro Slaw is a dish that can be made ahead and allowed to rest. The flavors do get better with time.

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