Simple Pan-Seared Fish Tacos with Cabbage Slaw
Flaky pan-seared white fish seasoned with Mexican spices, served in warm corn tortillas with a fresh, crunchy cabbage slaw.
Ingredients
- Fish150 g
- Yogurt30 g
- Oil10 ml
- Salt1 g
- Tortillas60 g
- Cabbage80 g
- Lime20 ml
- Cilantro5 g
- Cumin1 g
- Chili Powder1 g
Instructions
- 1Step 1
Thinly slice the cabbage (80 g). Chop the cilantro (5 g). Cut the fish (150 g) into bite-sized pieces. (10 minutes)
- 2Step 2
In a small bowl, combine the sliced cabbage and half of the chopped cilantro. Squeeze half of the lime juice (10 ml) over the slaw and toss to combine. Season with a pinch of salt. (3 minutes)
- 3Step 3
Season the fish pieces with cumin (1 g), chili powder (1 g), and salt (1 g). (2 minutes)
- 4Step 4
Heat oil (10 ml) in a non-stick pan over medium-high heat. Add the seasoned fish and cook for 3-4 minutes per side, until opaque and cooked through. (8 minutes)
- 5Step 5
While the fish cooks, warm the tortillas (60 g) in a dry pan or microwave until pliable. (2 minutes)
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