White Fish Tacos

Oh my goodness. This recipe is so fresh and so delicious. I love making fish tacos because they come together relatively quickly and never disappoint. I'm pretty sure these tacos came together in less than 15 minutes total. The fish is quickly seasoned and pan fried and then it's topped with a crunchy light coleslaw and a drizzle of tangy sauce. 

Depending on how much filling you put in the shell you can get roughly 6-7 tacos. For reference my husband and I each ate 3 and were plenty full with no side dishes. 

For the Fish:

1 lb. of white fish (I use cod, but any will do)

1/2 tsp. cumin

1/2 tsp. kosher salt

3/4 tsp Tajin chili lime seasoning

zest of 1 lime

For the Sauce:

1/4 cup plain yogurt (I used a dairy free kind but any kind will work.)

3 TBSP mayo

1 TBSP fresh lime juice

3/4 tsp. Tajin chili lime seasoning

1/8 tsp. kosher salt

For the Slaw:

1/3 cup chopped cilantro

2 1/2 cups of coleslaw mix (I like the kind that has red and white cabbage and carrots)

1 TBSP olive oil

1 TBSP fresh lime juice

1/4 tsp. kosher salt

6-8 corn tortilla shells, warmed (I use a skillet and warm till color appears on each side)

lime slices for extra flavor

1- Begin by seasoning the fish with the cumin, salt, Tajin, and lime zest. Make sure to season both sides. Set aside.

2- Using a small mixing bowl, combine all sauce ingredients. This can be done ahead of time and kept in the fridge if you need to save time. 

3- Combine all slaw ingredients in a medium sized mixing bowl and keep in the fridge until ready to serve. This can also be made ahead of time.

4- Pre-heat a medium sized skillet over medium to medium-high heat. While the pan is heating add 1 TBSP olive oil to prevent sticking. When the pan is hot, add the fish and cook 3-4 minutes per side (times may vary depending on the thickness and type of fish you are using). You want to cook the fish just until it can be broken up into large chunks. Remove from heat and set aside.

5- Heat tortillas. You can do this any way you like. You can quickly warm them in a wet paper towel in the microwave for 30 seconds. You could also char them up over an open flame, flipping once each side begins to get color. I usually heat mine in a skillet just until color appears on each side. 

6- Assemble and enjoy. 

**Randi's Side Notes**

~ These tacos would be great with some grilled corn on the cob, guacamole and chips, spanish rice, or really anything!

~ If you have large pieces of white fish you could also grill the fish. You could also just broil your fish in the oven. Lot's of options. 

~ If you use Greek Yogurt in the sauce, you may want to add 1-2 TBSP of water to thin it out so that it drizzles better for you.

~ In my grocery story the Tajin seasoning is located close to the lemons and limes but I have also seen it in the Mexican food isle and over by the regular spices. 

Recipe has been slightly adapted from SkinnyTaste