Fish Tacos with Coleslaw

Fish tacos are a popular snack in California and Mexico, and can be quite healthy and filling. This classic healthy recipes, adapted from Kitchen Life by Art Smith, uses cod fillets and prepackaged coleslaw mix to save time and make preparation a snap. The easy appetizers dressing is a simple combination of mayonnaise, limejuice and lime zest. The coleslaw is seasoned with green onions and cilantro for an added tanginess and zest. Corn tortillas can be bought in most groceries and you only need to heat them and they are ready for making delectable fish tacos.

A prepackaged coleslaw mix usually includes a mix of shredded cabbage and carrots. All you need to do is to make the appetizer recipes dressing and you have yourself delicious coleslaw. If you prefer to shred your own cabbage or can’t find a store-bought mix in the grocery, simply wash, dry, and slice cabbage and carrots thinly. You can use a mix of red and green cabbage for a nice color contrast and dramatic presentation. To make it even easier, you can use a mandoline or V-slicer to do the job quickly.

A fresher and less fattening alternative to the usual beef, pork or chicken tacos, fish tacos make a healthy snack. They also make awesome party food and can be prepared in no time at all. This gourmandia recipe uses cod fillets but you can also use other fresh fish like tilapia, swordfish, halibut, mahi mahi, or even salmon to make fish tacos. In this recipe, the fish is covered in a spicy batter of flour and chili powder, and fried until golden and crisp on the outside but tender and moist inside. Olive oil is used to fry the fish for a healthy dish. You can also use other methods to cook the fish such as grilling, sautéing, baking, or broiling.

Ingredients
3 tablespoons mayonnaise
Grated peel of 1 lime
Juice from 1 lime
3 cups coleslaw mix
2 green onions, chopped
2 tablespoons chopped cilantro
Salt
Freshly ground pepper
3 tablespoons olive oil
1 lb. cod fillets, cut into 6 portions
1 teaspoon chili powder
¼ cup all purpose flour
12 corn tortillas, heated

Preparation Instructions

1. In a bowl, mix together the mayonnaise, lime zest, and lime juice. Add the coleslaw mix, scallions, and cilantro. Season with salt and pepper. Set aside.
2. Pour the oil into a large skillet placed over medium heat. Season the cod with chili powder and salt. Dredge the fish in the flour, shaking off any excess flour.
3. Once the oil is hot, but not smoking, add the cod. Cook, turning one time, until golden, about 5 minutes. Remove the cod with tongs.
4. Serve the tortillas, fish, and lime coleslaw separately. Keep the tortillas warm by putting them in a basket or bowl lined with paper napkins, then cover with an additional napkin.
5. To make each taco, place 1 piece of cod on the tortilla and break it up using a fork. Top with a spoon or two of the coleslaw mix.