Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

czwartek, 23 stycznia 2014

Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

Time: 25 mins

Ingredients

• 4 frozen battered fish fillets
• 4 8-inch flour tortillas
• 1/4-1/3 head green cabbage
• 2 tablespoons chopped fresh cilantro
• 1 green onion, sliced or minced
• 1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
• salt and pepper, to taste

Directions

• 1 Bake fish fillets according to package directions.
• 2 Wrap the tortillas in aluminum foil and place them in the oven to heat.
• 3 Or heat them at the last minute in a microwave in plastic wrap.
• 4 Shred or chop the cabbage.
• 5 In a medium bowl, combine the cabbage with all the remaining ingredients.
• 6 Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.