Fresh fish tacos seasoned with Tomaterra, paired with tangy lime coleslaw. A simple yet flavorful recipe that is perfect for easy weeknight dinners or summer gatherings.
Vegan option: Substitute fish with firm tofu.
Ingredients (2 servings):
Fish
- 2 White fish fillets like cod or tilapia, cut into thick fillets (about 1″ thick)
- 1 tbsp WHERE THE WILD THINGS EAT Tomaterra
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
Coleslaw
- 1 cup cabbage, shredded
- 1/3 cup red onion, thinly sliced
- Small handful of cilantro
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1 tsp honey or agave
- Salt and pepper to taste
Other
- Small corn tortillas
- Lime wedges
- Toppings like avocado and jalapeño slices
Instructions
- Make the coleslaw. Combine cabbage, red onion and cilantro in a bowl. Add mayonnaise, lime juice, salt and pepper, then toss well. Set aside.
- In a bowl, mix olive oil, lemon juice and Tomaterra. Add the fish and coat evenly.
- Heat a pan over medium heat and cook the fish for about 3–4 minutes per side, until cooked through and lightly browned.
- Warm the tortillas and fill with the fish and coleslaw. Top with avocado and an extra squeeze of lime if desired.
