Ingredients
- 2 lbs fish fillets (I like Walleye, but who does’t)
- salt and pepper
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp canola oil
For cabbage slaw
- 4 cups loosely packed shredded cabbage
- 1/3 cup chopped cilantro
- 2 green onions minced
- 1 clove garlic minced
- 3 tbsp distilled white vinegar
- 1 tsp kosher salt
- 2 tsp white sugar
For lime crema
- 1/3 cup sour cream
- 3 tbsp mayonnaise
- juice and zest of 1 lime
- salt to taste
- warmed tortillas corn or wheat, for serving
Instructions
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Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
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To make cabbage slaw, toss all ingredients together in a large bowl.
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To make crema, whisk all ingredients together and season to taste with salt.
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Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema.
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