Fish Tacos with Cilantro Lime Slaw

Fish Tacos with Cilantro Lime Slaw

Yield: 2 servings

Ingredients:

4 organic corn tortillas or other type of tortilla you like using

For The Slaw:

1 cup green or red cabbage, shredded

½ cup carrot, shredded

2 green onions, chopped

2 T cilantro, chopped

1 lime, juice of

¼ tsp sea salt

¼ tsp black pepper

For The Fish (or Tofu):

2 (5-6 oz) white fish filets or 1 (14 oz) block extra firm tofu, divided into 8 equal pieces

1 T cumin

1 tsp coriander

½ tsp sea salt

¼ tsp black pepper

¼ tsp paprika

¼ tsp chili powder, optional

1/2 avocado, sliced

Directions:

Shred cabbage and carrot into a large mixing bowl. Chop onions and cilantro, and add them as well.

Squeeze in lime and season with salt and pepper. Toss until well combined and set aside.

Heat a large skillet over medium-high heat and coat with oil. Season white fish filets or tofu with seasonings and sear on each side, for 3-5 minutes, until cooked through.

Cut each filet of fish in half. Place each half (or 2 slices of tofu) on a tortilla and top with slaw and sliced avocado.