Mexican Fish Tacos and Cilantro Coleslaw Recipe

Fish Tacos and Cilantro Coleslaw 

Ingredients:

4 frozen battered fish fillets

1/4-1/3 head green cabbage

1 teaspoon choppedjalapenos or 1 teaspoon serrano chili, to taste

2 tablespoons chopped fresh cilantro

1 green onion, sliced or minced

1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

4 8-inch flour tortillas

salt and pepper, to taste

Preparation:

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

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