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Fish Tacos with Spicy Slaw

    Fish Tacos

  • 4 3-4oz. pieces of white fish fillets (such as mahi mahi). For vegetarian option, use tofu.
  • 8 5-6 inch flour or non-GMO corn tortillas (gluten free are available)
  • Marinade

  • 1 tbsp avocado or olive oil
  • 2 tbsp fresh lime juice
  • 2 tsp chili powder
  • 1 tsp chili garlic paste
  • 1/2 tsp cumen
  • Salt and freshly ground pepper
  • Spicy Slay (Dressing)

  • 3 tsp rice wine vinegar
  • 2 tbsp soy sauce or Braggs Amino
  • 1 tbsp avocado or olive oil
  • 1 juice of small lime
  • 1 tsp chili garlic paste
  • 1/2 tsp sesame seed oil
  • 1/2 tsp freshly ground black pepper
  • Spicy Slaw (Salad)

  • 2 cups green and red cabbage, shredded
  • 4 stalks green onion, chopped
  • 1 medium carrot, peeled and grated
  • 1/2 red bell pepper, seeded and chopped
  • 2 tbsp Thai basil, thinly sliced
  • 2 tbsp cilantro, thinly sliced

Method

    1. Cut fish or firm tofu into bite size pieces and place in marinade for 20 minutes
    2. Combine Spicy Slay (Dressing) ingredients in small bowl
    3. Prep the Spicy Slaw (Salad) in a large bowl
    4. Pour Dressing over the Spicy Slaw (Salad)
    5. After prepping slaw, cook marinated fish for 2 to 3 minutes per side
    6. Serve with salsa and avocado!

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