Fish Tacos with Spicy Cilantro Lime Slaw

• Seafood

  • 1 lb Fish - such as walleye, firm white

• Produce

  • 1 Bag Cabbage
  • 3/4 cup Cilantro, fresh
  • 2 cloves Garlic
  • 3 tbsp High heat cooking oil - such as vegetable
  • 1 Lime, Juice of
  • 3 Serrano or jalapeno peppers

• Condiments

  • 1/4 tsp Honey or agave nectar
  • 2 tbsp Mayo

• Baking & Spices

  • 1/2 cup Ap flour
  • 1/2 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Sour cream

Found on therusticfoodie.com

Description

Ingredients

• 1 lb. firm white fish - such as walleye, cod, halibut, mahi mahi, tilapia, flounder
• 1/2 cup AP flour
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. high heat cooking oil - such as vegetable, safflower, peanut, canola
• 1 cup sour cream
• 2 Tbsp. mayo
• 2 cloves garlic
• 3/4 cup fresh cilantro
• 1/4 tsp. honey or agave nectar
• 3 Serrano or jalapeno peppers (remove seeds for less heat)
• Juice of 1 lime
• 1/4 tsp. salt (adjust to taste)
• 1 Bag shredded cabbage

Directions

• Place fish on paper towels and pat dry. Combine flour, cumin, chili powder, salt and pepper in small bowl and mix together. Lightly coat each piece of fish in flour mixture. Heat skillet to slightly more than medium heat and add oil. Make sure oil is completely heated before adding fish. Fish should sizzle as you add it to the pan. Cook fish in batches to avoid overcrowding the pan. Cook fish for 2-3 minutes on each side or until it is evenly seared on both sides. Add a generous pinch of salt and pepper after flipping fish. Place fish on paper towels after cooking. Add more oil and heat completely before cooking each batch of fish.
• Add sour cream, mayo, garlic, cilantro, honey or agave, peppers, lime juice, and salt in a food processor and pulse until completely combined. Add the dressing to a bag of shredded cabbage and toss evenly to coat. Warm corn or flour tortillas and top with fish, generous portion of coleslaw, and favorite toppings.