Chili Lime Fish Tacos
These white flaky fish tacos are smothered in a chili lime rub, and paired with a creamy lime slaw. They are forever on rotation around here. Tangy and sweet, fresh and light - and soooo good!
What you'll need: Serves 4
Tortillas
For the Fish:
1½ lb white fish (mahi mahi, cod, etc.)
2 Tbsp olive oil
1 garlic clove, minced (or 1 tsp garlic powder)
1 tsp chili lime seasoning (like Trader Joe's Chili Lime or Tajin)
pinch of oregano
pinch of onion powder
pinch of cumin
hefty pinch of salt
For the Creamy Lime Slaw:
2 cups cole slaw mix (about half an 8oz bag)
3 Tbsp mayo (Primal Kitchen for Paleo)
½-1 lime, juiced
1 garlic clove, minced (or 1 tsp garlic powder)
1 Tbsp dried cilantro, or fresh chopped
1 Tbsp dried parsley, or fresh chopped
½ teaspoon honey
pinch of salt
How to make it:
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Lay thawed fish skin side down on the parchment paper. Pat dry with a paper towel. (I like Costco’s large fresh filet of Wild Pacific Cod and portion it out before I freeze it.)
Mix together all of the fish seasonings with olive oil in a small dish. Rub it evenly all over the top and sides of fish.
Bake for 15 minutes or until the thickest part has reached 145° F. Don't overcook thinner pieces. If necessary, remove them from the oven and set aside, then return the thicker pieces back to cook for a couple mins. Check doneness with a fork; it should easily flake apart.
In the meantime, mix together the creamy lime slaw sauce in a medium sized mixing bowl. Wait to add in the coleslaw just before serving so it doesn't wilt. Toss it all together.
If using almond flour tortillas, heat in a skillet over medium heat to give them a little crispier texture. Just a minute or two on each side. You don't want to over-crisp them or they'll become like chips.
Use two forks to shred the fish. Assemble and enjoy!