Mini Fish Tacos

The perfect quick and easy week day dinner!!!

INGREDIENTS:

  • 1 box breaded frozen fish (i used tilapia because it’s mild)
  • Small flour tortillas

Herbed slaw

  • 3 cups Savoy/Napa cabbage, thinly sliced
  • 1 cup of baby butter salad greens
  • 1 tbsp fresh cilantro, chopped
  • 1 can of cooked corn
  • ¼ cup lime juice + zest of 1 lime
  • 4 tablespoons extra virgin olive oil (add more if you don’t like it too tart)
  • Salt
  • 1 Chipotle pepper, sliced

Crema

  • ½ cup mayo
  • 1 tsp ground cumin
  • 1 jalapeno, seeds removed, sliced thin
  • 2 tbsp lime juice
  • Zest of 1 lime
  • Chopped cilantro

DIRECTIONS:

  • Follow the cooking instructions on the box of fish. Cook at least 1 fillet per person (more if serving as a main course).
  • In a bowl, mix the ingredients for the slaw and season with salt to taste. Let marinate 10 minutes.
  • In another bowl, mix the ingredients for the crema and season with salt to taste.
  • Cut each fish fillet into thirds.
  • Arrange the slaw and a few pieces of fish on each tortilla. Fold in half. Don’t overstuff them!
  • Drizzle with crema and serve.

enJOY 😛