formats

Fish Tacos with Cumin Lime Slaw

Fish Tacos with Cumin Lime Slaw

Ingredients
  • 8 small corn tortillas $0.32
  • 2 white fish filets (about ⅔ lb. total)* $2.66
  • 2 tsp mild chili powder blend $0.20
  • salt $0.05
  • 1 Tbsp vegetable oil
  • 1 cup frozen corn kernels, thawed $0.50
  • ½ batch Cumin Lime Coleslaw $1.50
  • ¼ bunch fresh cilantro (optional) $0.23
 Instructions
  • Toast the tortillas in a dry skillet over medium heat until golden brown on each side (2-3 minutes per side). Stack the tortillas and cover with a clean cloth to help them stay warm.
  • Season the fish with a generous dusting of chili powder and a sprinkle of salt on each side. Cut each filet into four equal portions (if using smaller filets, just make sure you have 8 similar sized pieces).
  • Preheat the vegetable oil in a skillet over medium heat. Add the fish filets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through.
  • Top each toasted tortilla with a piece of fish, and sprinkle of corn kernels, a small handful of Cumin Lime slaw, and some fresh cilantro leaves if desired.