Fish Tacos with Cilantro Lime Slaw | Caitlin Jesson
Fish Tacos with Cilantro Lime Slaw
20 mins prepServes 4
Grilled fish tacos featuring a crunchy cabbage slaw, creamy jalapeno crema, and fresh avocado. Perfectly seasoned fish is served on charred tortillas for a delicious meal that's gluten-free and dairy-free.
1: To prepare the cilantro lime slaw, combine shredded cabbage, ¼ cup of cilantro, juice of 1 lime, ¼ tsp salt, and 2 tbsp avocado oil in a medium bowl and toss to combine. Set aside.
2: To make the jalapeno crema, combine cilantro, coconut yogurt, juice of 1 lime, jalapeno, ½ tsp salt, ¼ cup olive or avocado oil, ½ tsp honey, and apple cider vinegar in a food processor and blend until smooth.
3: Pat the fish dry with a paper towel, then season both sides generously with salt and pepper.
4: Heat 2 tbsp oil in a skillet over medium heat. Add the fish and pan-fry until cooked through and golden brown on both sides, turning once midway through (about 4-5 minutes on each side depending on thickness).
5: Lightly char both sides of each tortilla on a cast iron skillet over high heat.
6: Assemble tacos by adding 2 oz of fish to each tortilla, drizzling with jalapeno crema, topping with cilantro lime slaw and sliced avocado, and garnishing with a lime wedge.
