This recipe is featured in our Weekly Meal Planner here!
1 lb flaky white fish fillets, such as sustainable cod
2 tsp taco seasoning
1 cup red cabbage, shredded
2 carrots, julienned
1 onion, diced
1 tomato, seeds removed and diced
1 jalapeño, finely minced
Juice of one lime
Salt and freshly ground black pepper
Hot sauce, to taste
3 tbsp mayonnaise
tomatillo sauce (or salsa verde), for serving
Olive oil, as needed
Cotija cheese, for topping
8 corn tortillas
Lime wedges, for serving
In a large skillet, heat tortillas, then place in a low oven (200˚F) to keep warm.
Rub the taco seasoning on both sides of the fish. In the same skillet you used to heat the tortillas, add 1 tbsp of olive oil and pan-fry the fish for about 2-3 minutes per side, or until cooked through. Remove from heat and flake with a fork. Set aside.
Wipe skillet clean, then add about 1-2 tsp of oil and heat over medium heat. Add the cabbage and carrots and sauté with some salt and pepper. After a minute take it off the stove and set aside.
In a small bowl, mix the onion, tomato, jalapeño, salt and lime juice together and set aside. In a separate small bowl, combine the mayonnaise and the hot sauce. Set aside.
Take one tortilla; add some carrot and cabbage to the bottom. Add fish and tomato salsa on top of the cabbage mixture. Drizzle with tomatillo sauce, spicy mayo, cotija cheese and a squirt of fresh lime juice.