- Cook Time
- Prep Time
- 4 people ServingsServings
- 1 1/2 lbs snapper or tilapia fillets
- Juice of 2 limes
- 1 tsp Tabasco sauce
- 2 Tbsp chopped fresh cilantro
- Sea Salt and freshly ground pepper to tast
- 1 Tbps olive oil
- 2 cups shredded red cabbage
- 2 cups shredded nappa cabbage
- 1 cup shredded carrot
- 1/2 cup mayonaise
- 1 Tbsp milk
- 1 tsp cidar vinegar
- 1 tsp sugar
- 6 flour tortillas
1 Pat fish filets dry. Sprinkle evenly with salt and pepper to taste.
2 Line a large cookie sheet with foil and coat with olive oil.
3 Combine lime juice, Tabasco and cilantro in a small bowl and mix well. Preheat oven to 400 degrees. Place fish on foil and baste with marinade every 5 minutes. Cook fish for 15 minutes, until it flakes. Cut into 3 inch pieces.
4 While fish is cooking, add cabbages and carrots to a large mixing bowl. Stir to combine.
5 Add mayonaise, milk, vinegar and sugar to a medium mixing bowl and whisk until smooth.
6 To assemble tacos, heat tortillas in 400 degree oven for 5 minutes. Place a piece of fish and a heaping tablespoon of cole slaw onto a tortilla. Fold one edge of tortilla over filling and serve.