Fish Tacos

When I have visited California in the last few years, many of the restaurants had Fish Tacos on their menu.  One time I ordered the Fish Tacos and I was sadly disappointed; the fish was heavily battered (crispy yes, but not very fresh tasting).  There is no need for breading in the recipe below.  It is a lighter (and fresher) version.  

Coleslaw

1/2 green cabbage sliced thinly

1/2 cup mayonnaise

1 tsp lemon juice
1/2 tsp hot sauce (I use Frank's)
1/8 cup fresh cilantro chopped
1/8 tsp both salt and pepper

Mix together the above ingredients and set aside. 









Taco Seasoning (from Mark's Daily Apple)

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon onion powder

1/4 teasoon garlic powder or minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 lime
3 pieces mahi mahi (or a firm white fish) cubed.

Mix together all the dry ingredients.  Squeeze lime juice unto the fish. Toss the cubed fish in the seasoning mix.  Heat a frying pan to medium-high.  Place 1 tablespoon of butter in the pan and let melt.  Place fish into the pan and stir every 25 seconds for 2-3 minutes until the fish is cooked through (be careful not to overcook as the fish will be dry).

6 corn flour tortillas (or use lettuce leaves for a grain free option).

Place fish unto the tortilla and top with coleslaw and cilantro leaves.  Serve with sour cream and guacamole.