These Fish Tacos are super simple.
They aren't breaded so they're low in fat, with huge flavor.
Especially served with my lightly dressed Coleslaw and Creamy Chipotle Spread.
I don't have measurements for the spices but it's really more to taste.
Just sprinkle on what you think you would like.
I make them all the time because, not only are they fast and easy,
they are definitely a family favorite.
Prepare coleslaw and set aside (recipe below).
Lay your talapia, or white fish of choice, out on a baking sheet with a greased wire rack.
Season fish on both sides with a drizzle of lime juice, cumin, chili powder,
smoked paprika, salt and pepper. Let sit for 5-10 minutes.
Cook in a preheated 375 degree oven for 10-15 minutes, depending on size of filets,
or until they flake nicely with a fork. Don't overcook, they don't take very long.
(I've also cooked them in a skillet with a little olive oil.)
Once the filets are cooked, place them on top of a warmed corn tortilla spread with Creamy Chipotle Spread and Coleslaw, add a squirt of lime juice and some avocado.
That's it! Super simple and super delicious!
Linked with Rattlebridge Farm: Foodie Friday.
2 cups slaw mix
1 tbsp red wine vinegar
1 tsp olive oil
2 tsp honey
1/8 tsp celery seed
Pinch of cayenne pepper
Salt and Black Pepper
Whisk all ingredients but slaw mix in a medium size bowl. Add slaw mix and toss to coat. Let sit for 5 minutes or so before using.