Ah… taco Tuesday. It was totally a thing in junior high. Every tuesday, I’d get in the taco salad line. It was a nutritional monstrosity, with a deep-fried tortilla shell, mystery beans, rice, cheese, a few shavings of iceberg lettuce, boatloads of sour cream, and a little salsa.
These days, I opt for something a little less…colon bomb-ish when I’m looking for my taco fix. Have you ever had fish tacos? Well, you should.
Light and fresh, these are delicious. The citrus slaw will keep in the fidge for 2-3 days and gets better after a few hours. If you won’t eat all the fish the first day (like us), I recommend only cooking as much as you need and storing the spice mix separately.
Also, quick plug for my favorite salsa: Archer Farms brand pineapple-mango salsa is THE BEST. (side note: no one from Target knows who I am; I just loooove that salsa.)
Note: Feel free to use frozen fish. We always do. Just thaw it in the refrigerator the morning you plan on cooking it, or run it under cool water for a 20 minutes or so until it’s thawed.
If you can’t find mahi mahi (I prefer wild caught), cod or another white fish will work just fine. If you can’t find coleslaw mix, feel free to make your own. You’ll want about 1 1/2c shredded green cabbage, 1c shredded red cabbage, and 1/2c shredded carrots. Feel free to skip the tortillas if you’re Paleo or doing Whole30. Just serve the fish with the slaw on top or on the side.
For the fish
4–6 mahi mahi fillets
1 tsp chili powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic salt
1/2 tsp pepper
For the slaw
1 package coleslaw mix
zest and juice of 1 orange
zest and juice of 1 lime
salsa (I love Archer Farms pineapple-mango salsa)
For the fish:
In a small bowl, combine all spices. Pat fish fillets dry with a paper towel, then sprinkle spice mix over fish fillets and rub in. Place on a baking sheet coated with olive oil (or parchment paper). Bake at 425 degrees 12-15 minutes or until opaque and flaky. Flake fish apart into large pieces for serving.
For the coleslaw:
Toss coleslaw mix with orange and lime (juice & zest). Stir in cilantro and add salt and pepper to taste. (For better results, make the coleslaw at least 1-2 hours ahead of time)
Scoop fish and coleslaw onto tortillas. Top with additional cilantro and salsa, as desired.
*Gluten and Dairy Free Notes: Not all corn tortillas are gluten free, so be sure to check your labels. My favorite are La Tortilla Factory corn tortillas that you cook yourself. They’re delicious and soft enough not to tear.