Flaky seasoned fish, crisp homemade cole slaw, and the sweet heat of Jake & Amos Peach Salsa make these tacos a quick weeknight meal that's ready in about 30 minutes.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
- 1 1/2 lbs of white fish (cod, tilapia, or mahi-mahi)
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- Juice of 1/2 lime
- 16 oz bag shredded cole slaw mix
- 1/2 cup prepared Natural Creamy Cole Slaw Dressing Mix, No MSG Added* (SKU 277203)
- 8 small flour or corn tortillas
- 1 cup of Jake & Amos Peach Salsa (SKU 445442)
- Lime wedges
- Fresh cilantro (optional)
Instructions
- Prepare the Natural Creamy Cole Slaw Dressing Mix, No MSG Added* according to the package directions.
- Toss with the shredded cole slaw mix until evenly coated. Refrigerate while preparing the fish.
- Pat the fish dry.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Brush the fish with olive oil, then coat evenly with the seasoning mixture.
- Heat a large skillet over medium-high heat. Cook the fish for 3-4 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F.
- Transfer to a plate and gently flake into bite-sized pieces. Sprinkle with the lime juice.
- Heat tortillas in a dry skillet or microwave until warm and pliable.
- Divide the fish among the tortillas.
- Top with the creamy cole slaw and a generous spoonful of Jake & Amos Peach Salsa.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Find Natural Creamy Cole Slaw Dressing Mix, No MSG Added* (Item # 277203) and Jake & Amos Peach Salsa (Item #445442) at dutchvalleyfoods.com!