Fish Tacos with Red Cabbage Slaw, Homemade Salsa and Cilantro Lime Crema

Everyone loves a good fish taco. Ok, well almost everyone. These are super easy to make and you can use fresh or frozen filets or frozen fish sticks, and you will get the same amazing result.

I make the spice combination (chili powder, cumin, coriander powder, garlic powder and salt) and keep it in my spice cabinet for ease of use. It is not “hot” rather it is spicy in the best way, and is tempered by the Cilantro Crema and accompanying slaw.

Use cod or snapper filets, fresh or frozen, season with my spice combo and cook in a cast iron skillet just until flaky. Or  you can use frozen fish sticks in a pinch, and cook in the oven according to manufacturers directions. Either way, you will love these fish tacos.

These come together fast and I only make enough salsa for the tacos! Takes very little time.

Fish Tacos with Red Cabbage Slaw, Homemade Salsa

and Cilantro Lime Crema

Ingredients:

For the Crema:

1/4 cup thinly sliced green onions

1 cup chopped fresh cilantro

4 -6  tablespoons  vegan mayo (I prefer Vegan)

1 teaspoon grated lime rind

The juice of 1/lime

1 garlic clove, minced (or  1/2 teaspoon garlic powder)

For the Tacos:

1 1/2 tsp. chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2  teaspoon salt

1/8 teaspoon garlic powder

10 breaded fish sticks of the frozen variety or 2-3 fresh or frozen (thawed) cod or snapper filets

For the Red Cabbage Slaw:

1-2 cups shredded red cabbage

1/4 cup thinly sliced green onions

1 cup chopped cilantro

dash of cumin

squeeze of lime

For the Salsa:

8-10 Cherry tomatoes

1/2 onion, diced

1/2 jalapeno, seeds removed and diced

1/2 cup cilantro, chopped

lime juice to taste

salt and pepper to taste

2 limes

8 street taco tortillas

pinch of cumin, salt and pepper

Garnishes: Avocado slices, tomato slices, cucumber slices, extra cilantro

Instructions:

If using filets – make sure they are thawed out – fresh is best! Portion into 3×3 inch serving size. Season both sides with the seasoning mix and cook over medium heat in a cast iron skillet just until flaky.

If using fish sticks, place in a large glass dish coated in cooking spray. Coat both sides with the spice mix.  Bake at 400 degrees for 30 minutes (follow directions on package). Remove from oven.

While your fish is cooking, make the crema and slaw:

For the crema, combine all the ingredients together and mix well. You can use a food processor (without the green onions) and you will get a great green-color to your sauce. Add onions after you have processed. Refrigerate.

For the Slaw, add all ingredients to a bowl, stir. Adjust spices and lime as necessary according to taste.

Heat tortillas over an open flame until warm and just getting browned on both sides. Layer on fish sticks, slaw and crema. Add additional avocado slices, tomatoes, or cucumber (adds a very fresh taste and crunch).

Be prepared to make seconds!

Enjoy!

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Fish Tacos with Red Cabbage Slaw, Homemade Salsa and Cilantro Lime Crema

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

For the Crema:

• 1/4 cup thinly sliced green onions
• 1 cup chopped fresh cilantro
• 4 -6 tablespoons vegan mayo I prefer Vegan
• 1 teaspoon grated lime rind
• The juice of one lime
• 1 garlic clove minced (I used 1/2 teaspoon garlic powder)

For the Tacos:

• 1 1/2 tsp. chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 10 breaded fish sticks of the frozen variety or 2-3 fresh or frozen thawed cod or snapper filets

For the Red Cabbage Slaw:

• 1-2 cups shredded red cabbage
• 1/4 cup thinly sliced green onions
• 1 cup chopped cilantro
• dash of cumin
• squeeze of lime

For the Salsa:

• 8-10 Cherry tomatoes
• 1/2 onion diced
• 1/2 jalapeno seeds removed and diced
• 1/2 cup cilantro chopped
• lime juice to taste
• salt and pepper to taste
• 2 limes
• 8 street taco tortillas
• pinch of cumin salt and pepper

Garnishes: Avocado slices, tomato slices, cucumber slices, extra cilantro

Instructions

1. If using filets – make sure they are thawed out – fresh is best! Portion into 3×3 inch serving size. Season both sides with the seasoning mix and cook over medium heat in a cast iron skillet just until flaky.
2. If using fish sticks, place in a large glass dish coated in cooking spray. Coat both sides with the spice mix. Bake at 400 degrees for 30 minutes (follow directions on package). Remove from oven.
3. While your fish is cooking, make the crema and slaw:
4. For the crema, combine all the ingredients together and mix well. You can use a food processor (without the green onions) and you will get a great green-color to your sauce. Add onions after you have processed. Refrigerate.
5. For the Slaw, add all ingredients to a bowl, stir. Adjust spices and lime as necessary according to taste.
6. Heat tortillas over an open flame until warm and just getting browned on both sides. Layer on fish sticks, slaw and crema. Add additional avocado slices, tomatoes, or cucumber (adds a very fresh taste and crunch).