Ingredients:

  • 3 cups Red Cabbage, finely shredded
  • 1 cup Green Cabbage, finely shredded
  • 1 medium Carrot, julienned or shredded
  • 1/2 cup Fresh Cilantro, chopped
  • 1/4 cup Mayonnaise (or Greek yogurt)
  • 3 Tbsp Fresh Lime Juice
  • 1 tsp Honey or Caster Sugar
  • Salt and Black Pepper, to taste
  • 5 lbs White Fish Fillets (Cod, Halibut, or Tilapia)
  • 2 Tbsp Olive Oil
  • 1 tsp Chilli Powder (mild)
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 10-12 Corn or Flour Tortillas (small, street size)
  • Lime wedges, for serving
  • Optional: Chipotle Crema or Hot Sauce

Instructions:

  1. Prepare the Slaw: In a large bowl, combine the shredded red cabbage, green cabbage, carrot, and chopped cilantro.
  2. Whisk the Dressing: In a separate small bowl, whisk together the mayonnaise (or yogurt), fresh lime juice, honey/sugar, and a generous pinch of salt and pepper. The dressing should be zesty and vibrant.
  3. Combine and Chill: Pour the dressing over the vegetables. Toss thoroughly until everything is evenly coated. Cover and refrigerate for at least 15 minutes to allow the cabbage to soften slightly.
  4. Mix Seasoning: In a small dish, combine the chilli powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper.
  5. Season the Fish: Cut the fish into 1-inch strips and pat them thoroughly dry using kitchen paper. Sprinkle the seasoning mixture generously over all sides of the fish strips.
  6. Pan-Fry: Heat the olive oil in a non-stick pan or cast-iron skillet over medium-high heat until shimmering.
  7. Cook in Batches: Place the seasoned fish strips in the hot pan, avoiding overcrowding. Cook for 3 to 4 minutes per side until golden brown, flaky, and cooked through (internal temperature 145°F / 63°C). Remove to a plate lined with paper towels.
  8. Warm the Tortillas: Heat a dry skillet over medium heat. Toast the tortillas for 30–45 seconds per side until pliable and slightly charred. Stack and wrap them in a clean tea towel to keep them warm.
  9. Assemble the Tacos: Take a warm tortilla and layer a generous spoonful of the chilled Cilantro-Lime Slaw down the middle. Place 2-3 strips of the seasoned fish on top.
  10. Finish and Serve: Finish with an extra squeeze of fresh lime juice and an optional drizzle of Chipotle Crema or hot sauce. Serve immediately.