Mia's fish tacos
Author: 
Serves: 3-4
 
Ingredients
  • Fish:
  • 1 lb Swai fish (defrosted weight)
  • 1 tbsp garlic powder
  • ½ tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tsp salt
  • Slaw:
  • 300-330g red cabbage, thinly sliced
  • 3 stalls Green onions, finely sliced
  • 1 cup non-dairy yogurt
  • 1 tsp lime juice
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 2-4 tsp sugar
  • Blalck pepper
  • Serve:
  • The best 6 ingredient Mango Salsa (our recipe here; believe it or not we created our salsa recipe for these Taos!)
  • Your favorite gluten free taco shells ( corn, white..)
  • Cilantro
  • Fresh limes
Instructions
  1. Slaw: Wash your red cabbage well and dry well.
  2. Finely sliced the red cabbage.
  3. Mix together the yogurt, lime juice and seasonings. Mix in with the cabbage and green onions. Set aside in the fridge.
  4. Fish If you are using frozen Swai fish, the best way to defrost swai fish is to put it in the fridge overnight. This will retain texture the best. By the next morning it should be fully desfrosted.
  5. Mix together the garlic powder, paprika, cumin, salt and pepper.
  6. Cut it into big chunks and coat the fish fillets evenly in the seasoning mix.
  7. Once you are about ready to eat - Heat up a large pan and lay out the fish in a single layer. Fry for a few minutes on each side. (they cook very quickly).You can do this in batches.
  8. Serve with favorite tacos shells, lime juice, cilantro and mango salsa! You will have a lot of leftover slaw!!
Notes
*You can also also use any type of fish for this or shrimp
Nutrition Information
Serving size: One Taco (including corn tortilla) Calories: 170 Fat: 3.6g Carbohydrates: 24g Protein: 15g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/08/13/the-best-fish-tacos-with-mango-salsa-and-creamy-slaw-gf-df-oil-free/