Fish Tacos with Purple Cabbage Slaw

Fresh ingredients are all that my family and I want to eat in the summer.  Here’s another easy recipe we enjoy.

Fish Tacos with Purple Cabbage Slaw (serves 6)

Adapted from Chop, Chop; The Fun Cooking Magazine for Families Summer 2012 issue

Prep slaw:

½ head red cabbage, sliced thin (or a bag of fresh shredded coleslaw mix to substitute for cabbage and carrots).

2 carrots, grated

4 green onions, sliced thin

1 cup fresh cilantro, chopped

¼ cup canola oil

¼ cup rice vinegar

½ fresh lime juice (1 tablespoon)

½ teaspoon salt

¼  teaspoon pepper

Place vegetables and cilantro in a large serving bowl.  Whisk together the remaining ingredients for the dressing.  Pour dressing over vegetables.  Toss to coat and place in refrigerator until ready to eat (or up to 2 days).

Prep fish:

1-1/2 pounds halibut, tilapia, or cod fillets, cut into 6 equal pieces

2 tablespoons canola oil

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

1 clove garlic, minced

Measure oil, spices, salt, and garlic in a shallow bowl and mix well.  Coat fish and set aside while heating 1 teaspoon oil in non-stick skillet.  Cook fish for 3 minutes and turn.  Cook an additional 3 minutes or until fish is opaque and breaks easily.  If you need to cook in batches, place cooked fish on a clean plate and cover with foil to keep warm.

Assemble tacos:

12 small corn/whole grain tortillas, warmed

2 ripe avocados, diced

Purple cabbage slaw recipe

Salsa and Plain non-fat Greek yogurt

Place a tortilla flat on a plate.  Assemble taco with ¼ cup slaw, ½ piece fish, and additional toppings, as desired.  Repeat for each tortilla and individual taste.  Enjoy!!

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