Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Ingredients:
For the Fish:
1 lb white fish such as cod or tilapia
1 tbsp olive oil
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
For the Slaw:
2 cups shredded cabbage
1 tbsp honey
1 tbsp lime juice
1/4 tsp cumin
2 tbsp chopped fresh cilantro
Pinch of salt
For the Chipotle Mayo:
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, minced
1 tbsp lime juice
For the Tacos:
8 small tortillas
Lime wedges for serving
Instructions:
Preheat a skillet over medium heat. Drizzle the fish with olive oil, and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for 3-4 minutes per side until flaky and cooked through. Set aside.
In a bowl, combine cabbage, honey, lime juice, cumin, cilantro, and salt to make the slaw. Toss until evenly coated.
In a small bowl, mix mayonnaise, minced chipotle, and lime juice to create the chipotle mayo.
Warm the tortillas in a skillet or microwave.
Assemble tacos by layering flaked fish, slaw, and a drizzle of chipotle mayo on each tortilla.
Serve with lime wedges and enjoy!
Perfectly zesty, smoky, and slightly sweet tacos that will elevate any meal!
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