20-Minute Fish Tacos

Recipe from Caroline Chambers.

Ingredients:

Fish:

• 1 1/2 lbs. boneless, skinless firm white fish filets (like cod, mahi mahi, flounder), cut into 4 filets
• 2 TBSP neutral oil
• Juice of 1/2 lime
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1/2 tsp. salt

Slaw:

• 8-10 oz. shredded cabbage/coleslaw
• Pinch of salt
• 2-3 peaches (nectarines or mangoes), thinly sliced
• 1/2 c. cilantro, chopped
• 2 TBSP neutral oil
• Juice of 1 lime
• 1/2 tsp. salt

Chili Lime Sauce:

• 1/2 c. mayonnaise
• 1 tsp. chili powder
• 1/2 tsp. smoked paprika
• Pinch of salt
• Juice of 1/2 lime

Directions:

1. Fish: Preheat oven to 400F. Line a baking sheet with parchment paper, and place fish filets in center of the baking sheet and drizzle with the oil through the salt and toss to coat evenly. Spread filets out so no fish is overlapping. Bake 10-15 minutes, or until fish flakes easily when poked.
2. Slaw: In a large bowl add the shredded cabbage/coleslaw and a pinch of salt. Using your hands, massage the slaw 7 times by scrunching it between your fists, which softens the cabbage and allows it to absorb flavors quickly. Add the sliced peaches, cilantro, oil, lime juice, and salt, and stir to combine and set aside.
3. Chili Lime Sauce: In a small bowl, combine the mayonnaise through lime juice; taste and adjust seasoning as desired.
4. Assembly: On a warm tortilla add some chili lime sauce, then the slaw, then the fish, and then top with the chili lime sauce.

20- Minute Fish Tacos: