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Cilantro Lime Fish Tacos with Lime Cabbage Slaw

I'm pretty sure that this is the ONLY fish taco recipe you will ever need!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients
  

Lime Crema

  • 1/2 cup sour cream
  • Juice of ½ a lime
  • 1-2 tablespoons cilantro chopped

Fish Tacos

  • 2 to matoes chopped
  • 2 green onions sliced
  • 1-2 tablespoons cilantro chopped
  • 1 lime
  • 4 medium tilapia fish fillets
  • 1 teaspoon canola oil
  • 1/2 teaspoon each of coarse kosher salt and freshly ground black pepper
  • 1 heaping teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1-2 tablespoons cilantro chopped
  • 2 large or 4 medium flour tortillas

Lime Cabbage Slaw

  • 1/2 small red cabbage cored and thinly sliced
  • 1/4 cup green onions
  • 1/4 cup cilantro chopped
  • 3 tablespoons apple cider vinegar
  • 1 – 2 tablespoons maple syrup
  • 1 1/2 tablespoon lime juice
  • 1 tablespoon canola oil
  • 2 tablespoons tahini optional
  • Salt and pepper as desired

Instructions
 

  • Set oven broiler to high.
  • Cover baking sheet with aluminum foil and grease well with oil.

For the lime crema

  • In a medium bowl, combine sour cream with lime juice from about 1/2 of lime and cilantro (1-2 tbsp). Combine and set aside. This will be your dressing.
  • In medium bowl, combine tomatoes, green onions, cilantro and juice of 1/2 a lime. Set aside to add to tacos (or you can just chop the tomatoes, green onions and cilantro and use as garnish for tacos)

For the lime cabbage slaw

  • In a medium mixing bowl combine thinly sliced cabbage, onion and cilantro. Add apple cider vinegar, maple syrup, lime juice, canola oil and tahini and mix thoroughly. Add salt and pepper as desired.

For the fish tacos

  • Cut the fish fillets into about 10 pieces and place in a bowl.
  • Season the fish with the oil, salt, pepper, cumin, chili powder, paprika and garlic powder and turn to coat evenly.
  • Place the fish on prepared baking sheet.
  • Place under the broiler and cook 4-5 minutes each side, remove from oven once fully cooked and nicely browned. Immediately drizzle squeeze of lime juice over tacos - ½ of a lime should do it.
  • Warm tortillas in skillet for a 1 minute on one side or in microwave for a few seconds or in oven for 1-2 minutes.
  • Top with fish with the tomato mixture and lime crema.
  • Serve with Lime Cabbage Slaw