Spicy Fish Tacos with Cabbage Slaw

Ingredients

• Cabbage slaw:

• 1 small red cabbage, shredded (about 4 cups)
• ¼ cup fresh cilantro, chopped
• ½ medium red onions, thinly sliced
• 1/2 to 1 whole jalapeño pepper, seeded and minced
• 1 medium lime, halved
• 2 tablespoons Garlic Olive Oil
• 1 tablespoon White Balsamic Vinegar
• Sugar, honey, or agave nectar, to taste
• Sea salt and freshly ground black pepper

• Spicy fish:

• 1/3 cup all-purpose or pan searing flour (such as Wondra)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon paprika
• ¼ teaspoon cayenne or chili powder
• 1 to 1 1/2 pounds white fish (snapper, sole, tilapia, mahi mahi, or catfish)
• 2 tablespoons Garlic Olive Oil

• To serve:


• 12 small corn or flour tortillas, warmed
• Fresh cilantro leaves, torn
• Thinly sliced avocado or guacamole
• Salsa or hot sauce
• Sour cream
• Lime wedges

Preparation

Combine the cabbage, cilantro, onion and jalapeno in a large bowl and squeeze a lime half over it. Drizzle with the olive oil, balsamic vinegar, sugar or honey, and salt and pepper; toss to combine. Taste and adjust seasonings by adding more salt and pepper or sugar if necessary; set aside.

To prepare the fish, combine the flour, salt, pepper, paprika and cayenne in a shallow container. Pat the fish dry, then dredge it in the flour mixture.

Heat the olive oil in a heavy pan over medium-high heat and add fish to the pan in a single layer. Cook for 2-3 minutes on each side flipping once with a spatula until both sides are golden brown and the fish is opaque and flakes easily. Transfer to a plate and cut fish into large chunks.

Heat tortillas individually in a heavy sauté or grill pan until soft and warm, wrap in a towel or keep in the oven on low heat to keep warm.

To make the tacos, add a few chunks of fish to the warm tortillas, top with the cabbage slaw and additional garnishes as desired (cilantro, avocado or guacamole, salsa or hot sauce, sour cream and lime).

Serves 4 (3 tacos per person)