Description
Delightful explosion of flavor wrapped in warm corn tortillas, featuring tender fish, crunchy veggies, and spicy chipotle mayo.
Ingredients
- White fish fillets (cod or tilapia)
- Corn tortillas
- Cabbage
- Carrots
- Fresh cilantro
- Lime
- Avocado
- Chipotle mayo
- Salt
- Pepper
- Olive oil
Instructions
- Prepare the Slaw: Shred cabbage and carrots, mix with chopped cilantro, lime juice, salt, and pepper.
- Marinate the Fish: Combine lime juice, olive oil, salt, and pepper in a bowl, add fish fillets, and marinate for 15-20 minutes.
- Cook the Fish: Heat a skillet over medium, add oil, and cook fish for 3-4 minutes on each side until flaky.
- Warm the Tortillas: Gently warm corn tortillas in a separate pan.
- Assemble the Tacos: On each tortilla, place cooked fish, top with citrus slaw, slices of avocado, and drizzle with chipotle mayo.
- Serve Immediately.
Notes
Store leftovers in airtight containers; slaw lasts 2-3 days, fish best within one day. Gently warm fish when reheating.