Description
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.
Ingredients
Scale
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
- 1/4–1/2c cilantro
- salt
- pepper
For serving:
- corn tortillas*
- additional cilantro
- salsa (I love Archer Farms pineapple-mango salsa)
Instructions
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)
For serving:
- Scoop fish and coleslaw onto tortillas. Top with additional cilantro and salsa, as desired.
Notes
*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.