Ingredients:

  • 5 lbs White Fish Fillets (Cod, Tilapia, or Haddock), cut into 1-inch strips
  • 2 Tbsp Olive Oil or Neutral Oil
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Chili Powder (optional)
  • Kosher Salt & Black Pepper, to taste
  • 3 cups Green Cabbage, thinly shredded
  • 1 cup Red Cabbage, thinly shredded (optional)
  • 1 medium Carrot, grated or julienned
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/3 cup Mayonnaise
  • 3 Tbsp Fresh Lime Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Granulated Sugar
  • 8 Corn or Flour Tortillas (Taco size)
  • Lime Wedges, for serving

Instructions:

  1. Prepare the Slaw Dressing: In a large mixing bowl, whisk together the mayonnaise, lime juice, vinegar, sugar, salt, and pepper until smooth.
  2. Mix the Slaw: Add the shredded cabbage, carrot, and chopped cilantro to the dressing. Toss well to coat evenly. Cover and refrigerate while preparing the fish.
  3. Season the Fish: In a shallow dish, whisk together the flour, smoked paprika, cumin, garlic powder, chili powder (if using), salt, and pepper.
  4. Dredge the Fish: Lightly dredge each strip of fish in the seasoned flour mixture, shaking off any excess coating.
  5. Sear the Fish: Heat the oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the seasoned fish strips in the hot oil, ensuring not to overcrowd the pan.
  6. Cook: Sear the fish for 3–4 minutes per side until it is opaque, flaky, and nicely browned. Remove immediately and set aside.
  7. Warm Tortillas: Warm the tortillas briefly either directly over a low gas flame or wrapped in a damp paper towel in the microwave.
  8. Assemble Tacos: Place the flaky fish onto the centre of each warm tortilla. Top generously with the chilled Cilantro-Lime Slaw. Serve immediately with extra lime wedges.