Homemade Fish Taco Slaw Recipe
"Enjoy a zesty delight with Homemade Fish Taco Slaw—a fusion of crispy cabbage, tangy dressing, and seasoned fish, wrapped in tortillas for a burst of Mexican-inspired flavors."
Equipment
- Mixing bowls, skillet, sharp knife, cutting board
Ingredients
For the Slaw:
- - 3-4 cups of shredded green cabbage for a crunchy and colorful base
- - 1 cup of shredded purple cabbage for a vibrant touch
- - 1/2 cup of shredded carrots for added flavor and nutrition
- - 1/4 cup of thinly sliced red onion for a hint of sharpness and color
- - A handful of fresh cilantro leaves for a burst of freshness and aroma
For the Dressing:
- - 1/4 cup of mayonnaise for creaminess
- - 1/4 cup of Greek yogurt for a tangy and healthy twist
- - 2-3 teaspoons of freshly squeezed lime juice for a zesty kick
- - 1 teaspoon of honey for a touch of natural sweetness
- - 1/2 teaspoon of ground cumin for a warm and earthy flavor
- - Salt and freshly ground black pepper to taste
For the Fish Tacos:
- - 1 pound approximately 450g of white fish fillets (such as cod or tilapia) for a lean protein source
- - 2-3 tablespoons of olive oil for cooking
- - 1 teaspoon of taco seasoning for a burst of Mexican-inspired flavor
- - 1/2 teaspoon of paprika for a smoky and colorful touch
- - 1/4 teaspoon of cayenne pepper for a hint of heat
- - 8 small corn or flour tortillas for a hearty and satisfying meal
Instructions
For the Slaw
- In a large mixing bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, thinly sliced red onion, and fresh cilantro leaves. This creates a visually appealing and flavorful slaw.
For the Dressing:
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, freshly squeezed lime juice, honey, ground cumin, and season with salt and freshly ground black pepper to taste.
- Pour the dressing over the slaw and gently toss until all the ingredients are well coated. Refrigerate the slaw while you prepare the fish.
For the Fish Tacos
- In a small bowl, mix the taco seasoning, paprika, and cayenne pepper together.
- Season the fish fillets on both sides with the spice mixture, ensuring they are evenly coated.
- In a skillet, heat the olive oil over medium-high heat. Cook the seasoned fish fillets for about 3-4 minutes on each side, or until they are cooked through and flake easily with a fork.
- Warm the tortillas in a dry skillet or microwave.
To Serve
- Place a generous portion of the slaw on each tortilla, top it with a portion of the cooked fish, and fold the tortilla in half.
Notes
Nutritional values are approximate and may vary based on specific ingredient brands and quantities used